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First Spatchcock Chicken

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jarhead1979

jarhead1979

Smoke Blower
Original poster
Jan 10, 2015
136
21
Farmersville, TX
Taking my first shot at spatchcock chicken today...the Q-views from these forums and the fantastic ideas from its members are gonna make my family pack on some serious poundage if we aren't careful. Here's a shot of the bird pre-smoke. Rubbed down with some olive oil and Weber Beer Can Chicken seasoning. This stuff has a great smell to it. I'll let you know about the taste as soon as I get to try it. I also threw on some paprika for a bit of added color.

image.jpeg

image.jpeg


And after an hour on the smoke at 135 IT...

image.jpeg

image.jpeg


I'll be sure to post a pic of the finished product. Smoker is running around 285-290 with some KBB and cherry.
 
I've read on here about the skin being rubbery...mine cooked almost too much and was drier and crispier than I would have liked. Thinking next time I might spritz it with something. Thoughts?
 
I'll post my birds tomorrow, but personally I only like fried chicken skin. I peel the skin off of all my smoked poultry. I don't find it palatable at all, even crispy. T o me the meat gets just the right amount of flavor.
 
Pit 4 Brains said:
I'll post my birds tomorrow, but personally I only like fried chicken skin. I peel the skin off of all my smoked poultry. I don't find it palatable at all, even crispy. T o me the meat gets just the right amount of flavor.
Click to expand...

I couldn't convince my armchair quarterback (my master wife) that taking the skin off before the smoke was a good idea. I told her that I had read good things about smoking nekkid birds, but she didn't wanna hear it...such is life, I guess...
 
hi there, can I ask you did you brine the bird and how long did you smoke it for ? do you know about injecting with brine into the meat ? and did you smoke as a whole bird ? 
 
pepsone said:
hi there, can I ask you did you brine the bird and how long did you smoke it for ? do you know about injecting with brine into the meat ? and did you smoke as a whole bird ? 
Click to expand...

Pepsone, I did not brine the bird. Some folks do, some don't. I just unpackaged it, rubbed it down with EVOO and seasoned it. I did smoke it as a whole bird, just cut open and laid flat (spatchcock) and it took right at 2 hours at around 290-300*.
 
Jarhead1979 said:
I couldn't convince my armchair quarterback (my master wife) that taking the skin off before the smoke was a good idea. I told her that I had read good things about smoking nekkid birds, but she didn't wanna hear it...such is life, I guess...
Click to expand...
What I meant was I smoke the bird with the skin on, I just don't eat the skin.
 
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