- Sep 11, 2016
- 20
- 12
Hey all. I have successfully smoked almost a dozen spatchcocked chickens, all of them hit 160 between 2-2.5 hours at 250 degrees.
Put one in for dinner at 4 o'clock and took until 9 pm to hit 160!
Any ideas why this would be?
All the birds have been between 4-lbs and 5 lbs. The only difference with this one is it did not sit for an hour at room temp before going in. This came straight from the fridge. Would/could that double the smoking time??
Thank God I had a pork tenderloin marinating for tonight! Grilled in 25 minutes and was perfect!
Put one in for dinner at 4 o'clock and took until 9 pm to hit 160!
Any ideas why this would be?
All the birds have been between 4-lbs and 5 lbs. The only difference with this one is it did not sit for an hour at room temp before going in. This came straight from the fridge. Would/could that double the smoking time??
Thank God I had a pork tenderloin marinating for tonight! Grilled in 25 minutes and was perfect!