So i tried to cut the spine out of about a 4# chicken... It turned out a tad dry but had great flavor.... Not too sure i will be spatchcocking any more chickens (unless i have to)
i used a pretty basic rub
1TBS Brown sugar
1TBS Paprika
.5TBS Chili powder
& SPOG .5TBS of each
Pretty tasty combo (my wife cant do ANY spicy)
Thanks for looking.
EDIT: it smoked around 270 to 300 for about 4 hours (another reason i didnt care too much for spatchcocking, although i may have done something wrong....)
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