First Spatchcock Chicken

Discussion in 'Poultry' started by jarhead1979, Aug 3, 2016.

  1. 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.


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


    I'll be sure to post a pic of the finished product. Smoker is running around 285-290 with some KBB and cherry.
     
  2. Here's the finished product ready to come in the house...

     
    pit 4 brains likes this.
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Those thighs would only look better in a cocktail dress!!
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking yardbird!
     
  5. My wife, who likes to poke fun at me for taking pictures of supper, joked that I should put a dress on it for the picture. Thanks!

    Thanks, b-one...she turned out pretty good!
     
  6. Not much of a presenter...but here she is before the clan did away with her...

     
  7. 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?
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    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.
     
  9. 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...
     
  10. smokinal

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

    The chicken looks fantastic!

    Great job!

    Al
     
  11. pepsone

    pepsone Newbie

    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 ? 
     
  12. 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*.
     
  13. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    What I meant was I smoke the bird with the skin on, I just don't eat the skin.
     
  14. Very nice color on that bird.I now only cook spatchcock birds. They come out so good and easy to cook evenly. Nice job.
     

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