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[RWhyman]

Now my favorite way to cook chicken, and turkey as well.

275º until the breast hits 162º. Pull and rest.

[rwalters]

Nicely done!!!

[TLK]

looks great!  That's how I like to cook them as well!  Otherwise I just split them in half

[Ralphie]

Advantages or disadvantages to spatchcocking?

[cookingjnj]

Looks great RW.  Looks nice and moist, how does the skin come out?

[Canadian John]

 Spathchcocked is the only way I cook chicken. Another advantage is shorter cooking time, cooks like pieces..Smoke ~220º for 1 hr.,then 400º 'till done. From 220º to 400º and done is< 30 min., on my Pro.

[wilpark]

Looks.incredible.

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[Bentley]

Very even cooking isn't it!

[RWhyman]

Looks great RW.  Looks nice and moist, how does the skin come out?

Skin is very crisp. And as others have said, everything cooks very evenly and quicker than when I used to do beer can chicken. When I started cooking chickens on the beer can holder without the can, that helped a lot to get more heat into the inner cavity of the bird, but that still can't match the evenness of the spatchcock method. Pulling at 162º keeps the bird juicy.

[RWhyman]

Very even cooking isn't it!

I do a 180 rotation half way through the cook to keep things even.

[SJeP]

I've watched numerous youtube videos on spatchcocked chicken. The one with chef Tom from All Things BBQ shows him pulling back the skin, putting the rub directly on the meat, then pulling the skin back into place. He also puts rub on the cavity side

The others just put the rub on the outside of the skin.

Anyone here try the way chef Tom does it?

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[Bentley]

Yeah, Chef Bentley has been doing that for 30 years...

[SJeP]

I would imagine putting the rub under the skin would make a big difference in taste.

I'm definitely going to try this next time I do chicken. The wife isn't normally a big fam of chicken because she claims it doesn't have much flavor. Maybe this will change her mind.

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[triplebq]

Great looking chicken. Nicely done

[Ralphie]

Looks great RW.  Looks nice and moist, how does the skin come out?

Skin is very crisp. And as others have said, everything cooks very evenly and quicker than when I used to do beer can chicken. When I started cooking chickens on the beer can holder without the can, that helped a lot to get more heat into the inner cavity of the bird, but that still can't match the evenness of the spatchcock method. Pulling at 162º keeps the bird juicy.

When the breast is 162°, what is the thigh?