First spatchcocked chicken

Discussion in 'Grilling Chicken' started by smokinut, Jul 9, 2013.

  1. So I've got a whole chicken in a brine, and I've already spatchcocked it. Plan on smoking it tomorrow at 230* and I'm thinking a rough estimate of 4 hours to hit an IT of 165*. Does this sound about right? The plan is to shred the chicken and then make green chile smoked chicken enchiladas.

    The brine:

    2 gallons water
    1.5 cups kosher salt
    1 cup sugar
    3 TBLS smashed garlic cloves
    Palm full black/red/white peppercorns
    5 chipotle peppers
    1 TBLS adobo sauce

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
     
  2. sounds like it should work. Remember IT not time

    and [​IMG]

    happy smoken.

    David
     
  3. Yeah I'll be keeping an eye on the IT to make sure I don't dry out the bird.

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yep... should do well. [​IMG]
     
  5. [​IMG]
    After 2 hours

    [​IMG]
    After 4 hours with an IT of 163*

    [​IMG]
    Shredded with some of the green chile sauce

    [​IMG]
    Ready to roll with Jack cheese

    [​IMG]
    Finished product and man were they good. Served with a creamy chipotle rice

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good,Gosh that looks good...when I heard green Chiles, I was enthralled . Yummo[​IMG]
     
  7. Thank you. I can tell you for a certainty that they were delicious. My dad, who doesn't like chicken, inhaled these lol. And as for the green chile, IMO they're just so much better than red chile sauces.

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great job. Dang, now I'm hungry again.

    Disco
     
  9. Thanks Disco

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
     

Share This Page