John H
- show quoted text -
I'll spatchcock it and throw it on the Traeger. Low and slow for a couple hours. Comes out good.
......


You gonna put the smoke to it?

On Tue, 30 Apr 2019 05:48:03 -0700 (PDT), Tim wrote:

John H
- show quoted text -
I'll spatchcock it and throw it on the Traeger. Low and slow for a couple hours. Comes out good.
.....


You gonna put the smoke to it?

That's what I did Sunday. Used that pellet holder and piled the smoke on. My wife likes the pulled
chicken better'n the pulled pork now. I think it's pretty good, but not quite up to the pulled pork.
Spatchcocking the bird helps it cook evenly. 160F is the magic number for it to pull nicely. The
skin stays on during cooking and is then discarded prior to pulling.

Here's a You Tube of the process:

https://www.youtube.com/watch?v=GKs4...X3ldfy1mbEs23k