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firegray
07-10-2014, 05:55 PM
What temperature do you guys usually smoke spatchcocked chicken? The 1400 goes up to 225 degrees or so. It sounds like low and slow creates rubbery skin. Is there a way around this. Do you think smoking to 165 internal and toss it skin side down, onto the bbq would crisp the skin up? Any experiences, suggestions or insights would be greatly appreciated.

DReeves
07-11-2014, 07:01 AM
Exactly as you describe. Toss on the grill to crisp things up.

billy b
07-20-2014, 07:12 PM
Sprinkle corn starch at the beginning to get chrispier chicked skin.