First cook on my new YS640

Discussion in 'Poultry' started by are-jay, Jun 26, 2015.

  1. are-jay

    are-jay Newbie

    I'm not new to smoking in anyway but every new grill has a learning curve. I did two spachcock chickens for my first cook on the new unit. Put the birds in a simple brine for about 10h. After patting dry I rubbed them down with some chicken Rub With Love  (one of my favorites) 

    Smoked them with hickory @ 300* until IT hit 159 on the bird furthest from the fire box. I then let them rest under a high tin tent for 15min or so. They turned out really good but the skin was kinda... tough, I guess would be the best was to put it. To the touch it was crispy but the mouth feel was not what I was looking for. The meat on the other hand was crazy good. Nice smoke flavor, moist and very tender. 

    Getting ready to go on. 

    Just off the grill. 

    Next time I think I will do a little lower temp for the first 75-80% of the cook and then crank it to 300-310 to finish and crisp the skin at the end. Thanks for looking and let me know if you have any tips or ideas. 
    crazymoon likes this.
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Those spatches look great!  And I like the new grill. ! b
    are-jay likes this.
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AJ, They look delicious !
    are-jay likes this.

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