1st spatched chicken

Discussion in 'Poultry' started by xray, Jul 12, 2015.

  1. xray

    xray Smoking Fanatic

    Hello all,

    I was in the mood for smoked chicken today. This is the first time I've spatchcocked a bird! Mixed up a simple rub with some ingredients in the pantry.
    All rubbed up for the smoker.

    I smoked with cherry at 325 degrees. I had smoke going for the whole duration. Chicken took around two hours. I pulled when the IT in the breast was 170.

    Overall the chicken was very good! Very moist too!! The skin was still a little too rubbery for my liking. I would have tossed the bird on the grill but I was pressed for time.

    Here's a breast shot with a side of baked zucchini and squash chips. YUM
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good. I like to dry my poultry in the fridge over night to get good skin.
     
  3. xray

    xray Smoking Fanatic

    Thank you! I forgot to mention that I did have the chicken drying in the fridge. Sorry, I tend to leave out details because I have issues posting from my phone when I start a new post. I have to switch to desktop view to start and then I could revert back to the mobile website.

    I had the chicken drying in the fridge for about 8 hours.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Drying the skin and cooking hot should have giving you good skin
     
  5. xray

    xray Smoking Fanatic

    The skin from the wings and thighs were nice and crisp. The breast was still rubbery but maybe I was being picky. Either way, it was still delicious!!

    I'm going to chop up the leftovers for some smoked chicken salad! Is it lunch time yet!?
     
  6. xray

    xray Smoking Fanatic


    Smoked chicken salad and a simple cucumber/tomato salad made with the leftovers!! Good stuff..
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice , X-ray . Both dishes look great .

    Don't worry about the details , we all forget to report procedures at times.

    Have fun and . . .
     
  8. joe black

    joe black Master of the Pit OTBS Member

    That bird looks really good. I don't know what type of cooker you cook on, but if you have a grate in your FB, you can throw it on there for a couple of minutes when it's done in the smoker. That will crisp up the skin really well. Good luck and keep the pics coming, Joe
     
  9. xray

    xray Smoking Fanatic

    Thank you! Yea, I will start a well detailed post them once I have to go back to repost it, I do the cliff notes version!

    Thanks! I have a 40" Masterbuilt propane single door smoker. I had the temps around 325. Next time I'll position the chicken lower in the smoker. If that doesn't work, I will just grill skin side down on the grill over direct heat. One of those will do the trick!!
     
  10. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Xray

    Great smoke.  As far as the skin goes, like said, just toss it on the grill. My personal tastes don't include skin and I cut it off anyway, so its just there for looks.

    Gary
     
  11. xray

    xray Smoking Fanatic

    Thanks Gary! Yeah that skin needs to be really crispy liked fried chicken or wings for me to eat it!!
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Looks great! But now I think I need to get some chicken for this weekend!
     
  13. xray

    xray Smoking Fanatic

    Thanks!! How did you make out with your chicken?
     

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