With the price of beef, we’ve been eating a lot of chicken. Wife is absolutely hooked since I got the egg.
Spatchcocked, seasoned with Kosmos Q Dirty Bird and indirect at 375 until breast hits 170 (wife likes them a little crispier).
by White-runner
1 Comment
the_bbq_whisperer
Looks great. Try the same technique, but dry brine the night before. Season, smoke and then pull at 160F. Skin should be perfectly crispy, but at 170F on the breast, it would be a little dry for most people. This is how I do my spatchcock chicken and it’s always nice and crispy.
1 Comment
Looks great. Try the same technique, but dry brine the night before. Season, smoke and then pull at 160F. Skin should be perfectly crispy, but at 170F on the breast, it would be a little dry for most people. This is how I do my spatchcock chicken and it’s always nice and crispy.