Smoked spatchcock chicken

I do mine at 350 and sometimes between 375 and 400, takes about an hour

Go higher heat if you want crispy skin.

And cook to internal temperature(150 in the deepest part of the breast, the dark meat will be much higher which is optimal) not a time/cooking temp estimate.

So I find that I prefer to grill a spatchcock chicken and just add wood to grill. Give a grilled and Smokey taste to it. And quicker. What am I missing?

No wet brine, no dry brine, spatchcock, season rub 350/375 (need to you know your grill for temp)

Hot and fast.

And don't go past 160 for temp. Screw the FDA guidelines. I pull mine at 155 and it will carry over to 157-158.

I don't brine. I spray with avocado oil and season well under the skin and over and smoke at 300 for about 2 hours. I probe mine in the breast and pull it when it reaches 163 and let it sit for about 15 minutes. It always comes out super juicy and moist.

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And don't go past 160 for temp. Screw the FDA guidelines. I pull mine at 155 and it will carry over to 157-158.

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Yeah, frick Science!!!! frick the FDA even though it’s the USDA who sets meat standards , not the FDA.

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Yeah, frick Science!!!! frick the FDA even though it’s the USDA who sets meat standards , not the FDA.

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That 160 F guideline is what they put out bc it’s easy for everyone to understand. But there’s more to it. 160 is where bacteria die nearly instantly. So if you hit 160, you are safe.

It’s not a precipice, though. They are dying all the way up to 160. So if you hold it at 150 for a minute (check the guidelines), you also kill all of the bacteria. The lower the temp, the longer you hold the temp.

I’ve been doing 150 for years and breast meat is always moist.

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I haven’t figured out how to do full smoke and not have a rubbery skin.

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Same. I’ve tried everything. Dry brine, wet brine, hot and fast, you name it. Always a little to a lot rubbery.

3 minutes at 150 F which is entirely doable and worth it