Spatchcocked Chicken

[Chiefsilverback]

Did my first spatchcocked chicken yesterday. I was using the SnS with two zone @ 325, but was struggling to even get to 300. Regardless it came out great after about an hour of cooking. Here's a quick before and after (eating):

[ecowper]

Love how it looks! Awesome skin, the carcass looks like it was plenty moist.

[Chiefsilverback]

It was!

[fuzzydaddy]

Nice looking chicken! Did you use 1/2 chimney lit?

[Chiefsilverback]

I did 40 briquets, but I'm using the Kingsford Natural at the moment and I think the briquet size is smaller? I put a post over in the charcoal section, but it takes 100 briquets of natural to fill the chimney, so maybe that was part of the problem.

[W.A.]

Did a pack of wolves attack that?

[CurlingDog]

The after pic looks like what remained of the Parkers turkey dinner after the Bumpas's bloodhounds got done with it! https://www.youtube.com/watch?v=pPRdj1Ce4ao

[Danjohnston949]

Chiefsilverback, Looking at Your Pics, it would appear You need to Write a book on Cooking Spatchcock Chicken! Nicely Done!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Chiefsilverback]

Thanks, I dry brined it a couple of hours before and knocked up a quick rub, 1 tsp each of cumin, sugar and paprika and a 1/4 tsp of cayenne pepper.

[Thunder77]

That's a pretty bird!

[Breadhead]

Nice bird... I really don't know why people cook chicken any other way.👍

[DeusDingo]

ignorance!

[EdF]

I've never had one come out less than spectacular. It is the way, Luke!