Easter Smoked Chicken Extravaganza

Discussion in 'Grilling Chicken' started by zach5483, Apr 4, 2016.

  1. zach5483

    zach5483 Fire Starter

    The weather is starting to get beautiful, and I have been itching to smoke more meat. I have also recently gotten a great deal on some whole chickens, 10 whole birds for $10.  Perks of living close to a few chicken processing plants, and having a friend with family in the business.  So I decided to smoke 4 for Easter. 

    I had froze them, and decided to let them thaw in a brine, in a food safe bucket, in my garage fridge for a few day. (It worked, but I wouldn't recommend this method.  The smaller parts thawed quicker, and were in the brine longer.  The wing were a little salty.)  When I pulled them out day of...I got a little worried.  Movable, but a little icy.  30 mins in the sink, changing out the cold water a few times fixed the problem.

    Next step was to spatchcock them.  At the time I didnt have freezer space, or I would have saved the backs to make stock.

    Next I give them a dusting of my own rub.

    Then the meat hits the heat!

    Starting time and temp.

    I also made my own Alabama White Sauce for my birds.  As well as my own vinegar based BBQ sauce.

    After about 3.5hrs in the smoker at about 225-250 these birds were about 165, and I pulled them.  

    Finish temp and time below.

    Here is how they looked after, in the smoker.

    Here is my finished product!

    These were fantastic!  They tasted great. I also used the left overs to make chicken salad.  Let me tell you, smoked chicken salad is where it is at my friends.

    Bonus Picture:  I also made a Hummingbird Cake.  My favorite.  My grandmother used to always make this.  Recipe straight out of the 1978 Southern Living Magazine.

    dirtsailor2003 and tropics like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking birds and the cake looks delicious! Cant go wrong with spatched birds!

  3. tropics

    tropics Smoking Guru SMF Premier Member

    I haven't done a spatchcock chicken yet,keep seeing them and some day I will do it.Thanks Points

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking birds!

    The cake looks delicious!

    Great job!

  5. travisty

    travisty Smoking Fanatic SMF Premier Member

    Man those look tasty! I miss smoking in my Chargriller, just haven't been motivated to work the thing since I got a couple electrics! Perhaps ill fire her up this weekend because of your inspiration!

    How was the skin? I can never get good skin, it is always chewy and way too smoky.
  6. dave17a

    dave17a Smoking Fanatic

    Good looking birds. Have done spatchcock and  loved it. Next time let bird or any meat thaw before brine or a cure and it will take better. Not much can absorb through frozen meat.
  7. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]  Sounds and looks great!

    Nicely done!
  8. zach5483

    zach5483 Fire Starter

    Yeah, next time I will let thaw.  I saw online where you could thaw in brine, and thought I would try it.

    We ended up eating it the next day (this was the only time I had to smoke them), and the skin was rubbery.  Kind of wasted my rub, because we just took the skin off. Other than that it was great.  I have done this before with a turkey, and the skin was ok.  I can only get crispy skin in an oven, and letting it rest uncovered, and eating in home.  If you cover it and carry it it gets soggy or chewy.

    I am working on an electric fridge build currently, but man I like this Chargriller.  I have made a few mods to it.  Firebricks, lowered the smoke stack, minion method basket, smoke diverters, etc.  When I first started with it, I had a hard time maintaining steady temp.  I do not know if I have learned the machine, or if it got properly seasoned, or both, but it keeps steady temp and cooks like a dream.

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