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Spatchcock Chicken Question

grizsmoker

Fire Starter
64
13
Joined Nov 13, 2013
I am curious where you all have found the best place to place my meat thermometer on a spatchcocked chicken is?

On a regular bird I test the area between the breast and the thigh, but on a spatchy that does not seem possible.

Thanks for your help!!
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,620
3,319
Joined Oct 4, 2012
Probe the breast or thigh. IT 165 and you are done. I'm a dry smoke chamber smoker so I'll always say no water. Since the MES can't get above 300 I'd vote for no water so your skin doesn't end up too rubbery. Won't be to crisp but should be edible without the water.
 

grizsmoker

Fire Starter
64
13
Joined Nov 13, 2013
Thanks dirtsailor!
I have the bird in the smoker now and opted for no water. I do not like the rubbery skin so I am glad I did not add water.
Thanks for your input!
 

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