Vinny,The above spatchcock was done by bringing the temp up above 450 dome, and searing the bird skin-side down for about 10 minutes, then flipping, and closing the vents so the temp dropped to about 350. I don't have my notes handy, but I recall that it was about 40 minutes to reach 170 in the thigh. The skin was really crisp, but the bird remained moist. I don't recall the rub.gdenby
gdenby, good looking bird, but it shape looks like something out of Area 51......LOL.I do em similar but mine take just over an hour to get to 160 internal...
Vinny,I've found that lightly oiling the skin seems to do the trick. Last couple times I've made thighs+legs I've done this cooked direct at 350 for an internal temp of around 180 and the skin has been perfect.I haven't done a spachcocked chicken with the oiled skin yet but would think the same thing would work. I have done several without oiling and the skin comes out tough. (BTW I don't go over 160o for the breast)
