Spatchcock chicken (crispy skin)

chicken-whole · verified system recipe · High-heat poultry method — hand-curated

Pit temp
350°F
Pull at
165°F
Total time
~13.4 hr

Phase timeline

720m
75m
Dry brine (overnight)Smoke (high heat, bare)Resttotal: 13h 25m

Step-by-step

  1. 1. Dry brine (overnight)

    ~720 min

    Salt + baking powder 4:1 ratio, uncovered in fridge 12-24hr. This is what crisps the skin.

  2. 2. Smoke (high heat, bare)

    → 165°F · ~75 min

    350°F pit, cherry. Breast side up, spatchcocked flat. Pull when thickest part of breast hits 162°F (carryover to 165).

  3. 3. Rest

    ~10 min

    Tent loosely, 10 min. Juices redistribute.

Rub
Kosher salt + baking powder (4:1) + black pepper + smoked paprika
Minimum rest
10 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~4 lb per cut
Cook time / cut
13h 15m
+ 10m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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