First spatchcocked chicken

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokinut

Smoke Blower
Original poster
Jun 27, 2013
147
41
Salt Lake City, Utah
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
 
sounds like it should work. Remember IT not time

and
th_nopicsye3.gif


happy smoken.

David
 
tysune6y.jpg

After 2 hours

evutyjeh.jpg

After 4 hours with an IT of 163*

6uby6u6y.jpg

Shredded with some of the green chile sauce

etyja3ud.jpg

Ready to roll with Jack cheese

ma8u6ede.jpg

Finished product and man were they good. Served with a creamy chipotle rice

Sent from my Galaxy Nexus using Tapatalk 4 Beta
 
Good,Gosh that looks good...when I heard green Chiles, I was enthralled . Yummo
icon14.gif

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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky