Spatching for pulled chicken

Discussion in 'Poultry' started by meat peeker, Apr 10, 2016.

  1. Spatching a couple of chickens this afternoon for pulled chicken sammies. I'm rubbing them with butter and Montreal seasoning. Any other pointers? This is my first swing at the spatchcock method.
     
  2. joe black

    joe black Master of the Pit OTBS Member

    Cook 'em good and hot to preserve the juices. We don't need any dry sammies. I would try to get as close to 300* as possible. Even a little hotter if you can make it.

    Good luck and good smokin', Joe
     

Share This Page