Quote Originally Posted by Great-Kazoo View Post
You might end up with a drier chicken than usual. Bump it up to 325 min, next time. Whoel birds after tonights @ 325 will be done at 425 as a rfew recipes suggest. This way the skin isn't rubbery, bird isn't dry eyc.
Learned the hard way with some chicken wings not to use lower temps. The meat wasn't dry, but the skin was so rubbery that even the grill on high had a hard time trying to crisp it. And my grill will bury the needles past 650.

Anyone who has done whole birds either turkey or chicken, is spatchcocking something you have tried or do you leave it as is? I thought maybe getting it flat and getting the rub under the skin and on the flattened inside areas would have an advantage, along with plenty of exposed meat to get smoke flavor into would help.