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I threw together a mixture of rubs by of my favorite all purpose BBQ rub, Weber's chili lime rub, and Rec Tec Jamie's Greek Rub. I let those flavors sit on the bird while I got the pit to 190. Bird probably sat with the seasoning about 30 minutes while the pit heated up (it was 28F ambient here in NJ). Bird went on the pit for 1 hour with pit ...
Last night I used Sam’s Club Premium Smokehouse Blend ($14.98 for 40 lbs) and I put pecan wood in my heavy D. I used the following cooking guidelines. Always turns out great. Spatchcock Chicken. 375 degree. Dry skin thoroughly then add rub. Don’t moisten skin for crispy skin. Check for thigh temp 170 after 45 minutes.
I'm thinking cook at 400 and toss in a smoker tube - best of both worlds. Or better yet, toss some wood chips on the deflector and crank that sucker up. Guessing at 400, it should cook pretty quickly with smoke added and crisp up that skin. The above is what I'm going to try on my next SpC-Chicken.
Spatchcock chicken is really the only way I cook on my rec TEC. I love it. Never really got a crispy skin though. One thing I would try is towards the end of your cook turn the temperature up to around 375 and flip the chicken over for about 10-15 minutes. Worth a try and I think I’ll do that next time. Just be careful not to overcook and dry ...
Based on Gotbbq’s recipe and recommendations I put my chicken on (skin up) at 375. After an hour it was up to 155. I was after crispy skin and thought I would try something. At the start of my cook I placed my inverted sear grates at the far end of my grill. At 155, I pulled the chicken and jacked up the temp to 475.
Covered with Mayo, then rubbed with your favorite spice. I used a Bacon Chipotle rub on one and Durty Gurl on the other. 375° for about an hour until 165°. I turn it up to 400° after the hour until done. Roasted Red Potatoes. Tossed in olive oil and covered with Freakin Greek rub. 400° for 30 to 45 minutes.
Step 2: Brine Overnight. Make a simple turkey brine using 1 gallon of cold water, 1 cup of coarse kosher salt and ¾ cup of dark brown sugar. (the sugar is optional but I think it adds a lot to the brine). Pour the salt into the water and stir until it becomes clear again. Add the sugar and stir until it dissolves.
The key i think is a dry brine over night. I spatchcocked the bird, patted it dry, and salted the bird generously. Placed it in my fridge overnight (about 12-14 hours before the cook). Then, take the bird out about 2 hours before you cook to temper it (bring to room temp).
You could try letting the chicken sit in the fridge on a rack in a pan or casserole of course, for a day or two before cooking. This dries the skin out. If you don't have time for that then before seasoning dry well with paper towels and then take a blow dryer to it for a few minutes. This article says to salt it but I don't generally do that.
Just received the Stampede last week and finally did my first cook. Spatchcocked a 6 pound chicken and brined for 5 hours. Set the 590 for 325 degrees. One probe in the breast and the other in the thigh. Took right at 2 hours. Chicken was moist and flavorful. Positive comments from wife and...