spatchcock chicken

martyn c

Smoke Blower

Original poster

Jan 4, 2017

97

13

Northants, UK

• Jan 24, 2017

• #1

Hi

I have a 3.5 lb chicken which I've spatchcocked and put in brine for a few hours , I'm unsure as to whether I should slow smoke it or put it on a hotter grill on the smoker, also how long will it take to cook it through ??


Thanks :)

 

Last edited: Jan 24, 2017

r2 builders

Smoking Fanatic

Sep 12, 2016

372

70

Escondido , California

• Jan 24, 2017

• #2

If you want the skin crispy cook at higher temp around 300 degrees. Lower Temps cause the skin to be rubbery .
Keep an eye on it as it will get quite brown.
I wind up covering with foil once it gets to the color I like.


That's been my experience .
I'm sure others will weigh in on this.

r2

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jan 25, 2017

• #3

I answered in your other thread.

Al