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Old 05-29-2011, 11:45 PM   #1
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Join Date: 02-07-08
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Default Spatchcock Chicken Question

Aboutr how long should I figure to cook about a 7lb chicken. I was thinking 1.5 hrs direct on the Egg direct or 2.5 indirect. Have not decided which way I am going to go. I am going to brine it first for about 6 hours and then let the skin dry in the fridge for about 2 hours, then cut and season it. Thanks for the help
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Old 05-30-2011, 12:00 AM   #2

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In my experience chicken absorbs smoke like a sponge. I have an Oval and generally cook spatchcock chickens at 350 for about an hour (it's been a while). The family generally finds this even a little smoky, although I love it. Don't know what your tolerance is for smoke, but be aware of this.
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Old 05-30-2011, 12:06 AM   #3
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I would start indirect and that way you can manage, especially in the high heat environment of the Egg. Flexibility as compared to direct heat which as you know will have a more direct impact. The cook will still go pretty quick when using that cooker.
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