Spatchcocked Bird on the Drum

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thunderdome

Master of the Pit
Original poster
Nov 19, 2009
1,034
27
Casa Grande, AZ
Butterfly'd, injected w/ Tony Chachere's Honey BBQ, and seasoned w/ some Lowrys and Kirkland sweet mesquite.

Threw it on the drum about an hour ago. Kingsford Comp w/ some apple chunks.

Cookin @ 250. So far so good

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This is my first..i was in the same boat as you all.

So far, it's cookin along the same time line/temp as a beer can chicken.

it really was quick and easy to do though
 
Quote:
I have always wanted to try one. Are there any advantages in doing them this way (cook faster, more room in smoker, taste etc.)????
One advantage I would see...for Drums...One wouldnt have to worry about a domed lid, and could even do a chicken on the bottom rack rather than an upright beer can style
 
 
just got done spatchcocking the bird according to the above video(all went well). Then put it in a brine to soak. just kinda threw some stuff in there that I felt would mesh well together(which is how I do most of my cooking) and so far it smells and looks really good. stand by for Qview, will post when I remove from brine and follow it until it is finished.
 
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