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Spatching for pulled chicken

post #1 of 2
Thread Starter 
Spatching a couple of chickens this afternoon for pulled chicken sammies. I'm rubbing them with butter and Montreal seasoning. Any other pointers? This is my first swing at the spatchcock method.
post #2 of 2
Cook 'em good and hot to preserve the juices. We don't need any dry sammies. I would try to get as close to 300* as possible. Even a little hotter if you can make it.

Good luck and good smokin', Joe
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