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Spatchcock Chicken


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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


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