Joined
·
4,369 Posts
Cooking a spatchcocked chicken is kind of a different way of cooking a whole chicken. Basically you take a whole chicken and cut out its backbone and lay it out flat. It cooks a little bit faster that way too.
Cooking whole chickens on the Big Green Egg turn out awesome. They retain so much moisture. Two of my boys actually complained about the chicken being too moist and juicy. Geez, I never thought that would ever be a problem.
The chicken was rubbed front and back with my standard BBQ rub and cooked indirectly at about 325 for about 1.5 hours. Hickory wood was also used for the smoking wood.
I did not take too many pics of this as it was my last cook of the day and I was getting tired.
I started the day off by making two batches of homemade salsa. That took up about 4 hours, but turned out real well also.
Cooking whole chickens on the Big Green Egg turn out awesome. They retain so much moisture. Two of my boys actually complained about the chicken being too moist and juicy. Geez, I never thought that would ever be a problem.
The chicken was rubbed front and back with my standard BBQ rub and cooked indirectly at about 325 for about 1.5 hours. Hickory wood was also used for the smoking wood.


I did not take too many pics of this as it was my last cook of the day and I was getting tired.
I started the day off by making two batches of homemade salsa. That took up about 4 hours, but turned out real well also.