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re: South Carolina BBQ is better than Texas BBQ
Posted on 9/26/17 at 3:40 pm to Farmer1906
Posted on 9/26/17 at 3:40 pm to Farmer1906
quote:
Depends on if I do it by itself or with something else. 275ish. The bird turns out great, but the skin isn't. Have you tried Spatchcocked? Turns out great and cooks evenly.
I have not tried spatchcocked. For the crispy skin, my best results have been from doing low and slow for 3 hr 45 minutes with heat between 225 and 250 and then bump the heat up to 375 for the last 10-15 minutes. For stubborn birds, I have even applied direct heat for 5 minutes to get the skin nice and crisp.
1
Posted on 9/27/17 at 1:38 am to jbrau22
it's impossible to get crispy skin with indirect heat, it just won't happen. I only use a vertical smoker with nothing between the coals at the bottom and chicken on top rack for 45 min. at about 250, perfect every time. cooking chicken for longer than that seems like a waste of time to me with no added benefits.
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