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Thread: spatchcocked chicken on 1400

  1. #1

    Default spatchcocked chicken on 1400

    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.

  2. #2
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    583

    Default

    Exactly as you describe. Toss on the grill to crisp things up.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  3. #3
    Join Date
    Feb 2010
    Location
    Lake Richland Chambers in Texas
    Posts
    57

    Default

    Sprinkle corn starch at the beginning to get chrispier chicked skin.

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