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:
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: