I looked at a bunch of threads on the Spatchcock chicken idea and I want to try it.
We've got 3 'fryers' fresh that are ready to go.
The first problem is, I'm new to smoking and my wife is arguing that if I butterfly the chickens and smoke them on my Master built propane smoker, they will be dry. She wants me to smoke them whole, standing up vertically.
Well, I've read enough threads here to know that butterflying them is the way to go, and I already use Montreal seasoning so I'm good to go.
I think I'm going to do an experiment later today with one chicken to see how it turns out before doing all 3 on Saturday.
I am a little confused on picking the process, understanding that everyone seems to have their own way of doing spatchcock chicken.
I've read people using heat anywhere from 225 all the way up to 350. Seems like the main consensus is to use 275 so that's what I'm going to try.
I'm also assuming that I just put the chickens on the grates - breast side up and leave it that way for the whole smoking process.
I'm not a big fan of eating the skin, but others that will be at my house do like the skin, so I want to make sure it's crispy. Do I need to transfer it to the grill to crisp up the skin?
My biggest fear is my wife saying "I told you so! It's dry!". :)
(She's not really that bad)...
Also, I do have an I Grill probe to watch the meat temperature.
How long should I expect it to take at 275?
Should I baste it during the cooking process with butter/garlic?
I'm excited to try, I know it will be good. Just want to make sure i start off on the right foot.