Ripple Posted March 7, 2021 Share Posted March 7, 2021 First cook on my new Razzo yesterday and I decided to do a spatchcock chicken, just a small 1.2kg bird. This is all new to me so lots of research to answer the questions I asked in my earlier post and this is what I decided on: Dry brine for 6 hours Rub made with sugar, paprika, garlic powder, onion powder, sage, rosemary, thyme and lemon zest Cooked at 325F on top grill over lump wood with 1 small chunk of oak Water bowl removed Removed at 163F and rested for 10 minutes The resulting chicken was amazing, my wife and I agreed it is the best chicken we can remember ever having, so juicy and the rub was pretty good too, the only thing I will change for next time is more wood because it wasn't very smokey. The skin wasn't as good as I hoped, still very edible, but the longer cooking of a bigger bird should sort that out We have a much bigger and better quality chicken for dinner today which will get the same treatment 6 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 7, 2021 Share Posted March 7, 2021 Well done dude....spot on, as long as you both enjoyed that's what it's all about. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted May 21, 2021 Share Posted May 21, 2021 Nice one, smokeyness on chicken you can go to far quite easily I think so a modest amount can make all the difference Quote Link to comment Share on other sites More sharing options...
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