Bull Whole chicken 🐔

[fullhouse32]

Looking for suggestions. I’ve never cooked a whole chicken on
The Bull.
I’m wanting to spatchcock it.
And go-

 

[mooncusser2k]

Definitely recommend spatchcocking to help it cook more evenly. We also like brining them before cooking - makes for juicy chicken.

 

[Bytor]

Spatchcocked for sure. I prefer to dry brine with a good rub that has a medium level of sodium. I will place the chicken on a wire rack on a baking sheet at least overnight unwrapped in the fridge. I think keeping unwrapped helps keep the moisture in the meat, rather than coming out with the wrap. Just keep things clean and clear of the bird while in the fridge.

 

[cookingjnj]

I have to triple down on previous responses. Spatchcocked is the way to go. Brined a few hours, rinsed, dried and brushed with a little EVOO then I like to rub with a Greek type rub. Currently using the RT Greek Rub. Squeeze a little fresh lemon juice after taking off the pit and you have a mighty fine cooked and tasting bird.

 

[Greg Jones]

Spatchcocked, for sure. It’s the only way to grill a chicken IMO.

 

[rgreenberg2000]

In addition to the above, something that I do quite often is place orange (or lemon) slices underneath the skin on the breasts and leg/thigh. Adds a great flavor, and some moisture to the process.....of course, I also have an orange and a lemon tree, so alway have them on hand (in season anyway.)

 

[sdynak]

For sure cut that guy down flat.. you will love it. These twins look like they were on life support. Just let it go to 165 IT. I believe I ran at 250 to 275 but would prob go hotter to crisp up a bit next time toward the end.

 

[fullhouse32]

Turned out juicy
Dinner time got pushed to earlier so I went with 450° to get it crispy. Got the breast IT 165°
Turned out nice.
thank you all for the info.

 

[sdynak]

Turned out juicy
Dinner time got pushed to earlier so I went with 450° to get it crispy. Got the breast IT 165°
Turned out nice.
thank you all for the info.

Well you can do my next one

That looks fantastic!

 

[Smagnus]

For future reference - i’ve found 325 to be the sweet temp for spatchcock chicken/turkey. Crisper skin with overdoing it. Cooked two birds last weekend at that temp in my bull, took a little over 2 hours. Birds were about 5 lbs each. Placed them on the grill when it hit 180 warming up and walked away. Probes set in the thighs and instant probed the breasts when the thighs were done. Then hit one with dads bbq sauce for another 15 minutes.

 

[DaBull]

Looking for suggestions. I’ve never cooked a whole chicken on
The Bull.
I’m wanting to spatchcock it.
And go-

Not sure if you've already done the cook, but I just got my 700 and the first cook I did was a beer can chicken and it was fantastic.

 

[fullhouse32]

Not sure if you've already done the cook, but I just got my 700 and the first cook I did was a beer can chicken and it was fantastic.

I have, but how did yours turn out?