First spatchcock chicken

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BoilerBBQ

Fire Starter
Original poster
Aug 19, 2018
42
56
Madison, WI
I read about the spatchcock method on here and had to try it out. Results were great. Rubbed with SPOG and Rosemary and put a little garlic butter on the breast. Smoked at 260 with a little pecan. Had a spike to 300, which was fine because it was towards the end and made the skin a little crispy. I don’t have great temp control with an empty water pan in my WSM yet. Breast hit 165 in just under 2 hours. Turned out to be very tender and moist with perfect seasoning.

The Mrs. approved of the smoke and seasoning flavors, but said it was too moist. Go figure. She wants the next one cooked longer so it dries out.

Qview:
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Isn't that fun to do? A spatchcock like that can be a fun thing to serve in the middle of a big table where people can pick at it.
 
Nice job . Too moist ? That's a new one . I started cutting the rib bones out when spatch a bird . Try that next time .
 
Looks mighty tasty from here. If ya make another one that’s to moist you can just send it my way for a second opinion!
 
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Reactions: chopsaw
Looks great! My Mrs is the same way. I just did some oven wings for her, 450 for an hour! She wants no "jiggly parts"
:rolleyes: Mike
 
Nice Job on that bird. Looks pretty tasty to me. Open up those bottom vents towards the end of the cook to raise your temps and crisp up the skin.

Point for sure.

Chris
 
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