Chicken, my new favorite method

[pgsmoker64]

 
No one seems to be addressing the grill temp. I have heard to do a good chicken from 225 deg to 350 deg. What do you BBQ'ers think?

There is nothing wrong with the grill temps used by scooper, probably why it hasn't been addressed.

Great looking chicken Scooper!!!

You can start out low and then go high at the end or the way I do it is go right to 300.  The higher temperature gets the birds done a little quicker and makes for a nice crispy skin!  Also, to me, keeping the temperature consistent provides consistent heat to the meat, which I prefer.

Have fun with it!

Bill

 

[floyd]

Thanks PG.  We're almost neighbors; I am down in SoMD. I'll give it a try at the higher temp and see how it goes.

 

[link]

That looks really awesome.

 

[bkleinsmid]

 
No one seems to be addressing the grill temp. I have heard to do a good chicken from 225 deg to 350 deg. What do you BBQ'ers think?

Floyd..........I like 325* for birds. Nice skin and not dried out...

Brad

 

[leah elisheva]

Wow! That not only looks amazing, but it looks like it SMELLS amazing too! Great job! Cheers! - Leah

 

[irie]

man that looks great, gotta try that brine recipe.  

 

[floyd]

I did the whole deal,: brine, rub and sauce. Those spatched chickens were moist and absolutely delicious. Unfortunately, I forgot to take pix before they were consumed, but both chickens looked just like the picture above! My sons went crazy over them and I am not sure they let the grand-kids have any! I had trouble keeping the temps up in the high 200's, but it was great in the 250 range and that worked best for the small pork that I cooked during the same smoke. The butt took a good 2 hours longer to get to 198 deg.  

This smokin' sure yields some goooood food! Tonight, I'll try the pork, too.

 

[dave17a]

Have splatchedcocked and done my own thing. Will do all these recipes. Love it all.

 

[dougmays]

That color is amazing!

 

[chef willie]

Wow.....outstanding looking chicken. Well done! Another 2 things to put on the 'to do' list.....Scoopers Chicken and DS's grandma's Catalina Dressing. Winner Winner Chicken Dinner is in my very near future and with my newly acquired kitchen shears spatchcocking chicken is a breeze now. Congrats on making the banner as well....Willie

 

[rubrchickenhead]

Thanks for sharing, 

 

 

[lazykitty]

That bird looks great.  I'm doing a 'test' turkey this weekend, and I think I'm going to use your recipe. 

 

[hoity toit]

250-275 is what I go with..

 

[smokesurfer]

Ok... bit of a newb here.  Spatchcocking? and I see the temps laid out but how about cooking times?  I really want to try this but I don't want to flub it due to missing one minor detail.

Any advise would be greatly appreciated.

 

[dewetha]

 
Ok... bit of a newb here.  Spatchcocking? and I see the temps laid out but how about cooking times?  I really want to try this but I don't want to flub it due to missing one minor detail.

Any advise would be greatly appreciated.

cook the chicken to internal temperature not time. chicken, in general, is a quicker cook and more reactive to temperature, especially in the higher temp ranges.

 

[spatrick]

Looks awesome, trying this on wings tonight.

 

[hambone1950]

Ok... bit of a newb here.  Spatchcocking? and I see the temps laid out but how about cooking times?  I really want to try this but I don't want to flub it due to missing one minor detail.

Any advise would be greatly appreciated.

Spatchcock just means cut out the backbone and spread eagle the chicken or turkey on the grill. Just go to YouTube and type in spatchcock chicken. A very useful technique.

 

[rrsteve]

Great looking chicken Scooper, and sounds as though it would be a taste that my wife and I would really like. One question..I'm assuming the 2.5 oz. each of salt and sugar is weight   and not volume, am I right?. Man if there is a to screw something up I will find it and I want to do this in the next day or so.

Bob

 

[seriousbbqs]

Good looking que and thanks for sharing your recipe. I am also a fan of the spatchcock method.

 

[big biscuit]

Everything looks delicious!!!