My first crack at spatchcock chicken.
Bird #1 (darker bird)
- Meatchurch “The Gospel†bbq rub under skin and on skin.
Bird #2
- A combo of Lawry’s Garlic Salt with parsley and Cavendar’s All Purpose Greek Seasoning under skin and on skin. .
B&B brand “ Championship Blend†pellets: pecan, cherry, oak blend.
- spatchcock cut the chicken just like any instructional video will show you
- a smoky 225 degrees for 1 hour
- raised to 375 degrees until the thickest breast was approx 163 degrees (just over an hour)
Results/ Thoughts:
- another pellet cook, another revelation. Do you ever finally get around to trying a recipe that ends up being so good that you are actually PO’d that you didn’t try it sooner? That’s spatchcock chicken for me. Three bites in and my wife and I agreed that we just discovered our new Sunday family meal.
- despite not having time to brine, the meat was outrageously juicy.
- the skin was truly crunchy...another revelation. So good.
The “bbq†bird was/is dinner last night and tonight. The “Greek†bird is chicken salad for lunches.
- although my chicken salad success stories are near nonexistent, this one rocks! (Just added mayo, diced celery, smoked kosher salt, and pan juices.
- the darker bird has a rub with a fair amount of sugar so it blackened a bit. The other bird had no sugar involved. However, the internal temps on both birds were nearly identical.
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