Spatchcock Chicken on the Big Green Egg. So whether you are cooking your spatchcock chicken on direct or indirect heat, get the Big Green Egg dialed into about 350 – 400 degrees. I have found wet brining a turkey provides the best combination of moisture and flavor. The target temperature is 200ºC. Spatchcocking involves cutting out the backbone of the chicken so that it can be pressed flat and cooked, resulting in a shorter cook time and (some say) a … To spatchcock the chicken, turn it breast-side down with the legs towards you. For this cook I went with a wet brine for the turkey using Dizzy Pig BBQ’s Mad Max Brine (make sure to use the code BBQBUDDHA for 15% off any order). Big Green Egg Daisy Wheel settings to achieve 350 degrees. You have just spatchcocked a chicken! Using sturdy kitchen scissors or poultry shears, cut down one side of the parson’s nose and the backbone. So here’s a shot of a “spatchcock” or butterflied chicken. Prepare the EGG for indirect cooking with the convEGGtor in with the legs up position, and the stainless steel grid on top. Big Green Egg Spatchcock Turkey. The Original Big Green Egg Forum. Spatchcock is an old Irish word that means “to butterfly” and simply describes the method of preparing the chicken. Cooking Directions: Stabilize your egg at 375°. (You may wish to use a hotter temperature for crispier skin, although we have found the path to crispy skin lies in letting the bird sit, uncovered, for 24-48 hours in your regrigerator.) I’ve done this several times and pulled the chicken for sandwhiches and the like. However, I’ve had two conversations this week with folks who didn’t necessarily get what I was talking about. Big Green Egg Draft Door settings to achieve 350 – 400 degrees.
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