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.
Spatching for pulled chicken
- Thread starter meat peeker
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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
Good luck and good smokin', Joe
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