Whole chicken on the BGE

Spatchcock it (take out back bone and lay flat), weigh it down with a brick wrapped in foil.

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What’s the best way to crisp the skin?

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higher temp

Leave your chicken uncovered in the fridge for a day or so and it will help to dry out the skin which will help with crisp

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Spatchcock the chicken and break the breast bone so that it lays flat. Dry brine the night before you plan to cook on a wire rack in the refrigerator.

BBE 400 direct heat breast side down for 15 minutes then flip. pull when internal reaches 160F.

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Yep. Was going to say basically the same thing.

Direct heat. I'm over smoked chicken/turkey. The skin is half the enjoyment for me and you just can't get crispy skin by smoking it, so take you have to go direct heat with a spatchcocked bird.

I'd specify to say bone side down. Someone might take breast side down as skin side, but either way, get it almost cooked through bone side down, then flip for the last 10-15 minutes and that will get the skin perfect. I usually let it go to about 165 because cooking at 400 can burn the skin if you leave it on too long when you flip it. It's the only way I'll do a whole chicken at this point.

I left it over night in brine. Think that’s an issue?

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I left it over night in brine. Think that’s an issue?

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Mos def. wet brines are famous for rubbery skin. Dry bine with just sea salt and you will be good next time.

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Mos def. wet brines are famous for rubbery skin. Dry bine with just sea salt and you will be good next time.

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I do wet brines a lot and don't have issues. As long as it's cooked direct and you get that heat on the skin it should be fine. Might not be as crispy as a dry brine, but it's not going to be rubbery.