Didn't know what spatchcocked was, so had to read a bit. So easy and I think this is the way I'll do chicken from now on. Had good breasts at 167 and thighs at 186.
Did this on a short notice from the wife, so didn't have a rub ready. Just used some lemon and pepper and Tony's sprinkled about.
Read some threads on how to have relatively crispy skin and decided to do do it a bit on the hotter side and cooked at 305* with some apple wood.
I def. need to find a good rub as the Tony's was a little too salty, which was weird as that's all I ever use on turkey. Oh well.
Very tasty and juicy juicy and skin had a nice crisp to it.
1st spatchcock:
Seasoned:
Off the smoker:
Plate with applewood idahoan taters , baked beans, and some texas toast;
Did this on a short notice from the wife, so didn't have a rub ready. Just used some lemon and pepper and Tony's sprinkled about.
Read some threads on how to have relatively crispy skin and decided to do do it a bit on the hotter side and cooked at 305* with some apple wood.
I def. need to find a good rub as the Tony's was a little too salty, which was weird as that's all I ever use on turkey. Oh well.
Very tasty and juicy juicy and skin had a nice crisp to it.
1st spatchcock:
Seasoned:
Off the smoker:
Plate with applewood idahoan taters , baked beans, and some texas toast;
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