first time doing spatchcock chicken and have some questions?

Discussion in 'Poultry' started by jerseydrew, May 31, 2015.

  1. jerseydrew

    jerseydrew Smoking Fanatic

    i am running the smoker at 250 degrees i have a pork butt in there now. the chicken was 3.5 lbs in the package. i removed the guts and backbone so i am guessing around 3 lbs of chicken left. how long should i throw it in for so i can time it right for dinner? what IT's am i looking for in a whole chicken?
     
  2. jerseydrew

    jerseydrew Smoking Fanatic

    it got done in about 2 hours. pulled it off and foiled it. then 15 minutes before eating i put it on the grill to crisp it up. i did a rub on it and it was a bit too much pepper. i usually brine my chicken pieces but i did not have the time to brine this time. 
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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  4. sounds like a good process, pictures would speak a thousand words as they say.
     

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