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Spatchcock Chicken Question

post #1 of 4
Thread Starter 
I am curious where you all have found the best place to place my meat thermometer on a spatchcocked chicken is?

On a regular bird I test the area between the breast and the thigh, but on a spatchy that does not seem possible.

Thanks for your help!!
post #2 of 4
Thread Starter 
Another question:

Water in the pan of my MES 30 or no water?
post #3 of 4
Probe the breast or thigh. IT 165 and you are done. I'm a dry smoke chamber smoker so I'll always say no water. Since the MES can't get above 300 I'd vote for no water so your skin doesn't end up too rubbery. Won't be to crisp but should be edible without the water.
post #4 of 4
Thread Starter 
Thanks dirtsailor!
I have the bird in the smoker now and opted for no water. I do not like the rubbery skin so I am glad I did not add water.
Thanks for your input!
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