BBQ COMMAND PACK · NO. 06 · POULTRY
Spatchcock Chicken Command Pack
The shortest cook in the series. One flat bird, one hot fire, ninety minutes of pit time, and skin that snaps.
- THE BIRD
- Whole chicken, spatchcocked, 4–5 lb
- PIT TARGET
- 325°F, green zone 300–350°F
- TOTAL PLAN
- 3 hr, fire-up to table, rest included
16 pages · printable PDF, US Letter · includes a pit-side cheat sheet and a cook journal page
Checkout for the Command Packs has not opened yet. The sample pages here are free to read in the meantime.
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Read before you buy
Three of the 16 pages, open to everyone: the cover, how the pack is meant to be used, and the assumptions the plan is built on.
WHAT’S INSIDE
The whole cook, on paper
- Shopping and equipment: one whole chicken, dry brine only, no wet brine
- The cut and the prep: spatchcocking the bird in ten minutes flat
- Cook-day timeline keyed to a 6:00 PM dinner on a 325°F fire
- Milestones and the two targets: 165°F breast, 175°F thigh
- Finish, rest 15 minutes uncovered so the skin stays crisp, and carve
- Contingency branches, including flare-ups on a hot, fast fire
- Print-ready pit-side cheat sheet and a cook journal page
WHO IT’S FOR
Backyard gear, honest plans
Written for ordinary backyard gear: offset, kettle, kamado, or pellet. No restaurant equipment.
The plan gives you decision points, not guarantees: times are ranges, temperatures are checkpoints, and the final call belongs to the tests each pack teaches. It pairs with the free Pitwright app, which runs the same kind of cook live, but stands alone on paper at the pit.
THE REST OF THE SERIES
More Command Packs
NO. 01 · BEEF
Beef Plate Ribs
Brisket on the bone. The most impressive cook you’ll do, planned bone by bone: one rack, one day, decision points instead of guesswork.
Preview the pack ↗
NO. 02 · BEEF
First Brisket
Your first brisket, planned like your fifth: one packer, one day, a built-in hold, and decision points instead of guesswork.
Preview the pack ↗
NO. 03 · PORK
Pulled Pork
The cut that forgives everything: one bone-in butt, a civilized morning start, and a bone that tells you exactly when it’s done.
Preview the pack ↗
NO. 04 · PORK
St. Louis Ribs
The 3-2-1 cook, tuned for the meatier cut: two racks, one daytime fire, and a bend test that makes every call.
Preview the pack ↗
NO. 05 · POULTRY
Whole Turkey
Retire the oven. A brined bird, a hot fire, crispy skin, and real smoke on the holiday table at six sharp.
Preview the pack ↗The pack plans the cook. The free Pitwright app runs it live: backward scheduling, cook stages, and a Pit Record that keeps what you learned.
Open the App