Chicken, my new favorite method

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Nov 3, 2013

• #21

Floyd said:

 
No one seems to be addressing the grill temp. I have heard to do a good chicken from 225 deg to 350 deg. What do you BBQ'ers think?

Click to expand...

There is nothing wrong with the grill temps used by scooper, probably why it hasn't been addressed.

Great looking chicken Scooper!!!

You can start out low and then go high at the end or the way I do it is go right to 300.  The higher temperature gets the birds done a little quicker and makes for a nice crispy skin!  Also, to me, keeping the temperature consistent provides consistent heat to the meat, which I prefer.

Have fun with it!

Bill

 

floyd

Smoke Blower

Jul 2, 2013

86

12

Hollywood, MD

• Nov 3, 2013

• #22

Thanks PG.  We're almost neighbors; I am down in SoMD. I'll give it a try at the higher temp and see how it goes.

 

link

Smoking Fanatic

May 7, 2008

990

370

Michigan

• Nov 4, 2013

• #23

That looks really awesome.

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Nov 4, 2013

• #24

Floyd said:

 
No one seems to be addressing the grill temp. I have heard to do a good chicken from 225 deg to 350 deg. What do you BBQ'ers think?

Click to expand...

Floyd..........I like 325* for birds. Nice skin and not dried out...

Brad

 

leah elisheva

Master of the Pit

Sep 19, 2013

3,028

214

Seacoast of New Hampshire

• Nov 4, 2013

• #25

Wow! That not only looks amazing, but it looks like it SMELLS amazing too! Great job! Cheers! - Leah

 

irie

Meat Mopper

Oct 11, 2010

202

16

Southern California

• Nov 4, 2013

• #26

man that looks great, gotta try that brine recipe.  

 

floyd

Smoke Blower

Jul 2, 2013

86

12

Hollywood, MD

• Nov 4, 2013

• #27

I did the whole deal,: brine, rub and sauce. Those spatched chickens were moist and absolutely delicious. Unfortunately, I forgot to take pix before they were consumed, but both chickens looked just like the picture above! My sons went crazy over them and I am not sure they let the grand-kids have any! I had trouble keeping the temps up in the high 200's, but it was great in the 250 range and that worked best for the small pork that I cooked during the same smoke. The butt took a good 2 hours longer to get to 198 deg.  

This smokin' sure yields some goooood food! Tonight, I'll try the pork, too.

 

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• Nov 4, 2013

• #28

Have splatchedcocked and done my own thing. Will do all these recipes. Love it all.

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Nov 4, 2013

• #29

That color is amazing!

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Nov 5, 2013

• #30

Wow.....outstanding looking chicken. Well done! Another 2 things to put on the 'to do' list.....Scoopers Chicken and DS's grandma's Catalina Dressing. Winner Winner Chicken Dinner is in my very near future and with my newly acquired kitchen shears spatchcocking chicken is a breeze now. Congrats on making the banner as well....Willie

 

rubrchickenhead

Smoke Blower

Aug 25, 2012

117

11

Martinez, Ca

• Nov 6, 2013

• #31

Thanks for sharing, 

 

 

lazykitty

Fire Starter

Mar 17, 2013

71

13

Millsboro, DE

• Nov 6, 2013

• #32

That bird looks great.  I'm doing a 'test' turkey this weekend, and I think I'm going to use your recipe. 

 

hoity toit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 4, 2011

2,078

636

New Braunfels, TX . in the beautiful Texas Hill Co

• Nov 10, 2013

• #33

250-275 is what I go with..

 

smokesurfer

Newbie

Sep 25, 2013

12

10

• Nov 12, 2013

• #34

Ok... bit of a newb here.  Spatchcocking? and I see the temps laid out but how about cooking times?  I really want to try this but I don't want to flub it due to missing one minor detail.

Any advise would be greatly appreciated.

 

dewetha

Smoking Fanatic

Aug 21, 2011

737

16

Chicago - south Burbs

• Nov 12, 2013

• #35

smokesurfer said:

 
Ok... bit of a newb here.  Spatchcocking? and I see the temps laid out but how about cooking times?  I really want to try this but I don't want to flub it due to missing one minor detail.

Any advise would be greatly appreciated.

Click to expand...

cook the chicken to internal temperature not time. chicken, in general, is a quicker cook and more reactive to temperature, especially in the higher temp ranges.

 

spatrick

Newbie

Nov 9, 2013

23

10

ohio

• Nov 12, 2013

• #36

Looks awesome, trying this on wings tonight.

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Nov 12, 2013

• #37

smokesurfer said:

Ok... bit of a newb here.  Spatchcocking? and I see the temps laid out but how about cooking times?  I really want to try this but I don't want to flub it due to missing one minor detail.

Any advise would be greatly appreciated.

Click to expand...

Spatchcock just means cut out the backbone and spread eagle the chicken or turkey on the grill. Just go to YouTube and type in spatchcock chicken. A very useful technique.

 

rrsteve

Fire Starter

Mar 29, 2008

43

11

Clearwater, Fl

• Nov 13, 2013

• #38

Great looking chicken Scooper, and sounds as though it would be a taste that my wife and I would really like. One question..I'm assuming the 2.5 oz. each of salt and sugar is weight   and not volume, am I right?. Man if there is a to screw something up I will find it and I want to do this in the next day or so.

Bob

 

seriousbbqs

Newbie

Feb 15, 2011

28

10

Bedford, PA

• Nov 14, 2013

• #39

Good looking que and thanks for sharing your recipe. I am also a fan of the spatchcock method.

 

Last edited: Nov 14, 2013

big biscuit

Fire Starter

Nov 2, 2013

48

10

Wallingford, CT

• Nov 14, 2013

• #40

Everything looks delicious!!!