Spatchcock Chicken Advice

[Kiwi66]

Hey folks, had a 2nd attempt at a spatchcock chook tonight and just want to know if I am on the right track as I think it needs some tweaking.
Wet brined it in 4Litres (approx 1gal) water, 1/2 cup each of salt and sugar with lemon zest, sliced lemon and garlic cloves for good measure for about 12 hours.
Made up some S&G rub and added butter under the skin. Marinaded for about 6 hours.
Got my GMG DB up to 225 and put the bird in for 90 min, turning it up to 375 until the meat probe in the breast said 160. Let it sit for about 10 min.
The skin was wonderfully crisp and I thought the thighs were juicy and perfect however my wife thought the breast meat was a bit dry, which comparing it to a whole stuffed bird I usually do in the oven, it may have been.
Have I got my temps sort of right and is there any way to make the bird juicier.
Think the S&G rub is awesome, threw it on the roast spuds as well.
Many thanks.

[RonB]

If I understand what you wrote, you cooked at 225* for 90 min, then upped the temp to 375*? If that is what you did, try cooking in the 325* to 375* range for the whole time. I think most here cook chix at a fairly high temp.

Here's Meatheads take on S&G chix: http://amazingribs.com/recipes/chick...l_chicken.html

[BBQCentralShow]

I would skip the lower heat and just start at 350* and run from there.

[Brisket Syndicate]

High heat the whole time.

[gcdmd]

You might also try pulling it off the grill at 155^o or so breast temp and cambro for about thirty minutes to allow carryover cooking and redistribution of juices. I've done this with Thanksgiving turkey and get a 3 to 5 degree rise in temp. Chickens are smaller. So the rise might not be as much. I realize that this is not entirely consistent with the conventional wisdom on poultry temperatures, but, in my opinion, the gummint recommendations are too high.

BTW, has anyone had any experience cambroing with an insulated pizza delivery box or an insulated bag. I just bought a bag at Sam's but haven't tried it out yet.

[binarypaladin]

The single greatest improvement I ever made to cooking chickens was to stop aiming for 160 and bring it down 5-10 degrees. There was a really good article on Serious Eats about it. The difference of 5 degrees is huge.

[HouseHomey]

Pass on the low temp. Also, brining birds gives the meat a different texture. Remember juiciness is a combination of things and not just liquid content. Also the lemon has an effect on texture as well. I often brine and with lemon as we have a tree. Try it without the brine the way you cooked it and compare. Then without the brine at just the higher temp as reomeneded. However you do it just change one thing at a time. I bet all will be delicious but you likely will notice changes. Hope this helps.

[EdF]

Also try with a dry brine - like overnight uncovered in the frig with just salt, then add your herbs or rub before you start cooking.

[gcdmd]

Injecting the breast meat with flavored butter (e.g. truffle) or other lipid may also help.

[Hulagn1971]

I agree with others here, high heat the entire cook.

[BriggsBBQ]

Same as what everyone else says, high heat 350+ I do my chicken roto sometimes even up to 425. Also taking it off at a 155 breast temp will help allowing carry over cooking.

Another thing is keep the breast on the opposite side of the heat source. Direct heat right to the breast seems to dry them out in my experience. When I did a spatchcock I crisp the skin but after keep those breast away from direct heat.

[Bruce54]

Still another vote for skip the low temp phase. Too low, too long just dries them out. Last spatchcock chickens I did on the kettle + SnS went on at about 275, 45 minute ramp up to about 370, then slowly back down to 325. Pulled off at about 80 minutes. Very juicy with crispy skin.

[CurlingDog]

I concur with previous comments on heat... I recently converted from 325 to 375 with a little rest off the grill after i've reached 155-160 and am very satisfied with the results.

I've also recently switched from butter to Mayo for the skin treatment, typically using a 4-1 tablespoon ratio of mayo to seasoning. If you make it up a day before, put it in a bowl covered with saranwrap in the fridge. Simon & Garfunkle is my go to, but if i want to amp it up a little... tony chachere's creole seasoning is fantastic too.

[Kiwi66]

Wow, thanks for the advice guys. My next attempt was to do it continuously at a high heat so will give that a go. My first attempt was without using a brine just a rub and it was way too dry so will keep the wet brine and will go for the high heat.

[EdF]

One more tip is to use your fingers to make pouches between the breast and the skin on it. Rub in some oil (not butter or anything else with water content). Otherwise, I'm with the higher heat guys, though 325 seems fine.

[fzxdoc]

Wet brine, according to food expert Kenji Lopez-Alt, brines the chicken but dilutes the "chickeny" flavor. Better, he says, to dry brine overnight with the bird uncovered in the fridge. Just a thought...

Kathryn

[lonnie mac]

That's the way I do it Kathryn. Also leaving the bird out in the fridge overnight drys out the skin, again promoting crispy skin. Water is a skin killer. I cook my chickens pretty high. Heck, my oven baked chickens are at 450.

[HouseHomey]

Yup. I wet brine for the meat. It kills the skin.

[Kiwi66]

Interesting. I had no problem with crispy skin, it was even crispier than the first time I did it just using a dry rub and I (personally) think the brine enhanced the flavour. Also used GMG's Texas pellets which gave a beautiful smokey flavour - may not be everyone's choice of pellet but the first time I used the Gold blend and it was too mild.