spatchcock chicken

[martyn c]

Hi

I have a 3.5 lb chicken which I've spatchcocked and put in brine for a few hours , I'm unsure as to whether I should slow smoke it or put it on a hotter grill on the smoker, also how long will it take to cook it through ??


Thanks :)

 

[r2 builders]

If you want the skin crispy cook at higher temp around 300 degrees. Lower Temps cause the skin to be rubbery .
Keep an eye on it as it will get quite brown.
I wind up covering with foil once it gets to the color I like.


That's been my experience .
I'm sure others will weigh in on this.

r2

 

[SmokinAl]

I answered in your other thread.

Al