I'll usually do 250 for an hour to get some smoke into it, then 375-400 to finish it off until 165 in the breast to get it crispy.

Guys, remember, BRISKET is 'low and slow' because it is a tough cut of meat and there's no other way to cook it effectively. A pork butt can also be cooked low and slow, as can pork ribs. Neither have to be as low, but they benefit from temps around 250-275 and long cooking time. They have enough connective tissue and thus benefit from the method.

Virtually all other meats, especially poultry, should always be cooked at higher temps. There's little to no connective tissue and cooking fast at high heat does not ruin the meat. To the contrary, you can grill chicken breasts with no issue at all.

Before BBQ got popular, brisket was ridiculously cheap. My dad told me once that in the 50s, I think it was, butchers would almost give a customer a brisket if they bought several other cuts. My how times have changed.

nhamp07 said:

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I'll usually do 250 for an hour to get some smoke into it, then 375-400 to finish it off until 165 in the breast to get it crispy.

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Willful insanity. Go read the time/temperature tables.

normaleagle05 said:

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KENJI'S Peruvian chicken will fix your flavor problems.

https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe

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This is my go-to chicken recipe and it is incredible.

FYI you can find the Aji Amarillo paste at Fiesta.

WaldoWings said:

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You absolutely without a doubt must brine chicken or turkey. Brined for several hours in 1/4 cup kosher salt per 4 cups of water. And maybe a little white sugar. That is the key to any tasty chicken.

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Brining is not necessary. What is necessary is salting the bird ahead of time to properly season it. Salting ahead of time takes up less space in the refrigerator because you don't have a giant container of water, and it doesn't dilute what little flavor the chicken naturally has. I haven't brined a chicken in years.

OP, there are at least 292 ways to cook a "perfect" yardbird on your outdoor cooking device.........

Rattler12 said:

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OP, there are at least 292 ways to cook a "perfect" yardbird on your outdoor cooking device.........

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And the OP will ignore all of them and complain when it doesn't turn out well.

Need to cook it at 350

aTm2004 said:

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Dude, it was right there for you, but I guess you didn't really want advice since you followed almost none of mine or other's in your previous thread. Maybe now you'll re-think the clean burn.

Quote:

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Quote:

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Mark Fairchild said:
Howdy, never done a Spatchcock Chicken, got a Few Questions for ya Aggies??? What??

A. BGE setup, direct or indirect cook? Indirect
B. Temperature of Egg? 350ish
C. Approx cook time with Egg set at above temp, 4 lbs chicken? I start checking the temp around 45 minutes to get a gauge where it is and go from there
D. Season Chicken with? Whatever seasoning you like. I usually use MC Holy Gospel due to it being sweeter, which I like more on white meat. I've done basic SP&G as well. You could also semi-melt a tablespoon of butter with some of the rub to rub between the breast meat and skin to get the seasoning and additional fat directly on the meat.
E. Favorite smoking wood? For poultry, I like apple or cherry. You want something light.

Any advice of newbie spatchcocker (almost sounds nasty)? Sounds nasty, but damn if it isn't a great way to cook a yardbird. Main advice would be to cook to temp and not time. Each bird will be different. Also, wrap the wing tips with foil to keep from burning...and if you see the bird has the color you want but isn't ready, drape a piece of foil over it (don't wrap).

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This is how I do it on my KJ.

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Yeah, bro. We tried to tell you. 350.