Any last suggestions?

Discussion in 'Poultry' started by benderz85, May 29, 2011.

  1. benderz85

    benderz85 Fire Starter

    SO! The chicken (6.5lbs) is in the brine.

    The mesquite wood chips are soaking in water.

    After 8 hours...I am going to spatchcock the bird.

    Then I am going to rub 'er down with Jerk seasoning (under and on the skin).

    Last, I am going to cover 'er up with strips of bacon.

    I am going to light up some coals...get the heat to 225-240...add wood.

    I am going to place the bird breast side down and insert meat therm.

    Once the heat reaches 165...time to eat :)

    Any suggestions? Time...heat...etc? Thanks everyone!


    Ontario, Canada
  2. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I am curious about the bacon - why use it?

    I would go breast side up, bone side down since you are spatchcocking the bird.

    I loke cooking my chicken a little hotter as to let the skin crisp up - hate rubbery chicken skin.

    Good luck, have fun!
  3. benderz85

    benderz85 Fire Starter

    I saw someone use bacon in a video as a means of maintaining moisture through pork fat...

    For me...I guess the idea was appealing because a) I love bacon and b) I love bacon :)

    I hate rubbery skin too...what temp should I aim for to help with the skin? Thanks Ellymae!
  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I am with you on the bacon front!

    I usually cook chicken in the 275 - 325 degree range. Since you are spatchcocking you can put bacon on one side and none on the other and see what you like best.

    I have never brined a chicken but it's my understanding that the brine will help greatly in keeping your chicken moist. What kind of cooker you using?
  5. benderz85

    benderz85 Fire Starter


    I can aim for 275 ~ sure!

    I'm using a Char-Griller w/ SFB.
  6. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    OK - so your firebox side will be hotter then the other so keep an eye on your chicken and turn is necessary. Have fun!
  7. michael ark

    michael ark Master of the Pit

    I'd say run with your plan and make adjustments on the fly as you go.

  8. benderz85

    benderz85 Fire Starter

    I have turned over the charcoal tray to act as a baffle.

    I added a dryver vent duct and brought to grate level.

    I also drilled and added two temp guages at grill level.

    Hopefully, I can keep the temps level at each end!!
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  10. benderz85

    benderz85 Fire Starter

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