I think I finally dialed this in, but I’m always tweaking, so I’d love some feedback
Skin was nicely crisp, meat stayed juicy, and everything cooked pretty evenly. The hot finish seemed to make a big difference.
For those of you who do spatchcock regularly
• Do you go hotter the whole cook or just at the end?
• Anyone cooking at 275–300°F instead?
• Any tricks for even better skin?
by Intelligent-Let-2527
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I use mayo as a binder and turn it up to 400 in the last 10-15 mins and that does a great job crisping it up.