Brine 4 hours. Smoke 250 about 2.5 hours. Very juicy and tasty.
Spatchcocked Chicken
- Thread starter BrianGSDTexoma
- Start date
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The skin seemed crispy when took out but was not able to eat. I about ready to put this shoulder surgery behind me. Still few more weeks before start therapy.
Looks good from my monitor.
Spatchcocked is probably my favorite way to cook a chicken.
Getting a great bite thru skin in the smoker alone is attainable by various means.
#1 is to cook at high temps, 275° and up, the hotter the better, 300° 350° 375° .
Salt the skin before drying, and add a little baking powder to the salt.
Dry that skin out, pat it dry and air dry for 12-24hrs.
Baste with a little fat/oil while cooking.
Spatchcocked is probably my favorite way to cook a chicken.
Getting a great bite thru skin in the smoker alone is attainable by various means.
#1 is to cook at high temps, 275° and up, the hotter the better, 300° 350° 375° .
Salt the skin before drying, and add a little baking powder to the salt.
Dry that skin out, pat it dry and air dry for 12-24hrs.
Baste with a little fat/oil while cooking.
Last edited:
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