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first time doing spatchcock chicken and have some questions?

post #1 of 4
Thread Starter 

i am running the smoker at 250 degrees i have a pork butt in there now. the chicken was 3.5 lbs in the package. i removed the guts and backbone so i am guessing around 3 lbs of chicken left. how long should i throw it in for so i can time it right for dinner? what IT's am i looking for in a whole chicken?

post #2 of 4
Thread Starter 

it got done in about 2 hours. pulled it off and foiled it. then 15 minutes before eating i put it on the grill to crisp it up. i did a rub on it and it was a bit too much pepper. i usually brine my chicken pieces but i did not have the time to brine this time. 

post #3 of 4

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post #4 of 4

sounds like a good process, pictures would speak a thousand words as they say.

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