First time with a big bird … do those directions seem about right? Going to toss rub on the night before and rest in the fridge over night. Seems like a solid process …
by bushwacked1
9 Comments
Sirhctopher024
I usually do spatchcock then full cook around 325-350F with only one deflector below the breast portion. Works like a charm, but curious to see how this turns out.
ZarnonAkoni
That is a fine way to do it
Region_Fluid
Honestly, even if you left it at 225-250 it would still cook in 2-3 hours.
Boof_A_Dick
Poultry doesn’t need to be low and slow. Unlike pork or beef, most of the fat is in the skin and renders much faster. So 325-375 cook till breast is 155-165 and thighs 175 to 185 roughly. Times are just ball park guesses in smoking, trust the temp.
I recommend spatchcocking it, making it easier to break down once it’s done, cooks way faster, and you get 100% crispy skin. If you dont feel like doing the spatchcock, do the beer can method if you don’t own a stand. So you still get 100% crispy skin.
GoDeep001
Highly recommend dry brining it if you want crispy skin. Kenji Lopez had a video on doing a spatchcock chicken in the oven where he explains the process
When I make a spatchcock chicken, I dry brine overnight and then cook at 400 until internal temp of ~155 (measured using a combustion inc wireless thermometer I just wait till it’s food safe which varies)
caruggs
Google never lies Sincerely, Siri
B-Train-007
This isn’t wrong but not ideal from my experience cooking well over 100 full birds on the grill/smoker.
I prefer rotisserie, grill at about 325, with very mild smoke. Like one small oak or cherry or alder chunk only.
Dry brine it. Salt it generously the night before…dry with paper towels. Day of, use your rub under the skin and light on the skin. Don’t want it burning on top, but seasoned meat is money.
While it’s on the spit, I will spray it with apple cider vinegar mixed with apple juice, but only in the first hour.
90mins almost guaranteed. Breast at 157+ and thighs about 165… Take it off, let it sit, carve and enjoy the compliments.
agntno9
I dry brine it and cook at 300° to temp. Then toss on an Alabama white sauce and call it delicious.
Kaartinen
You can cook it like AI chef if you like, but my preferred method would be to spatchcock the chicken, salt, refrigerate overnight (or skip, but dry brining is stellar), pepper, throw it on the grill at 425-450F for 35-45min.
I start probing the coolest area near the drums at 35min and pull just as they reach temp. Of course, check your breast to confirm their temp, but it’s pretty foolproof.
9 Comments
I usually do spatchcock then full cook around 325-350F with only one deflector below the breast portion. Works like a charm, but curious to see how this turns out.
That is a fine way to do it
Honestly, even if you left it at 225-250 it would still cook in 2-3 hours.
Poultry doesn’t need to be low and slow. Unlike pork or beef, most of the fat is in the skin and renders much faster. So 325-375 cook till breast is 155-165 and thighs 175 to 185 roughly. Times are just ball park guesses in smoking, trust the temp.
I recommend spatchcocking it, making it easier to break down once it’s done, cooks way faster, and you get 100% crispy skin. If you dont feel like doing the spatchcock, do the beer can method if you don’t own a stand. So you still get 100% crispy skin.
Highly recommend dry brining it if you want crispy skin. Kenji Lopez had a video on doing a spatchcock chicken in the oven where he explains the process
When I make a spatchcock chicken, I dry brine overnight and then cook at 400 until internal temp of ~155 (measured using a combustion inc wireless thermometer I just wait till it’s food safe which varies)
Google never lies
Sincerely, Siri
This isn’t wrong but not ideal from my experience cooking well over 100 full birds on the grill/smoker.
I prefer rotisserie, grill at about 325, with very mild smoke. Like one small oak or cherry or alder chunk only.
Dry brine it. Salt it generously the night before…dry with paper towels. Day of, use your rub under the skin and light on the skin. Don’t want it burning on top, but seasoned meat is money.
While it’s on the spit, I will spray it with apple cider vinegar mixed with apple juice, but only in the first hour.
90mins almost guaranteed. Breast at 157+ and thighs about 165… Take it off, let it sit, carve and enjoy the compliments.
I dry brine it and cook at 300° to temp. Then toss on an Alabama white sauce and call it delicious.
You can cook it like AI chef if you like, but my preferred method would be to spatchcock the chicken, salt, refrigerate overnight (or skip, but dry brining is stellar), pepper, throw it on the grill at 425-450F for 35-45min.
I start probing the coolest area near the drums at 35min and pull just as they reach temp. Of course, check your breast to confirm their temp, but it’s pretty foolproof.