This came pre-marinaded. I set up my eggspander with convector plate and raised grid with a dome temp of 400. I had some leftover BGE lump and applewood from a pork butt smoke, which I topped off with more lump and 1 Smokey Woods Applewood chunk. I did not want to go too smokey and I think this was just right.
Pulled off when breast temp was 160, which was about 1.5 hours. Served with roasted green beans and white rice. Skin was crispy and meat was very tender and juicy.
I'm going to be trying some different preparations and methods for spatchcock chicken to aim for crispy skin and very little smoke. I think next will be a brined bird with an indirect temp of 450.
by jeffthebrewer
2 Comments
I do a buttermilk brined spatchcock pretty regularly, roasted at high heat in the oven- but no reason it wouldn’t work even better in the BGE.
The buttermilk gives bullet proof returns on crispy bronze skin and moist meat.
Looks good. I tend to do a very simple setup for spatchcock birds. 375, direct, 60-90 minutes depending in size. Longer for a turkey.