High heat chicken on the 14.5"

Discussion in 'Poultry' started by appwsmsmkr1, Jun 18, 2016.

  1. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Hi all, we finally had a free Saturday with nice weather so here is my cook. Thank you for the members who posted instructions for this. Thanks to the advice of our members I was able to do this cook.Let me tell you...this was the best chicken I've ever made that did not need barbecue sauce. My husband even said it was very very good.

    I bought a 5 pound chicken and spatchcocked it. Washed, and rubbed with extra virgin olive oil and sprinkled Bone Sucking Rub. Inserted the thermometer in the breast.

    Used one full chimney of kbb and no water pan. All bottom vents were opened all the way until the heat reached up to 300* then I adjusted for them to be open a quarter of the way. The temperature settled to like 325* I was ok with that being it was a first time cook for me.

    It took about a little over an hour to cook. Here are the pictures

    Thank you and have a nice weekend.
    chef jimmyj and bauchjw like this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nicely done! Now you need to try a Brined Bird or even Injecting one. Takes the moistness to new levels and really makes the meat melt in your mouth tender...JJ [​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice job!

    Excellent looking meal you made there!

  4. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member


    Once you brine, you will always brine!
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks like a great first smoke!
  6. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Hmmm I will definitely try again, but the last time I brined I felt that the breast had like a really funny texture. But this will be done again! thanks again!
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Don't know how much salt you used. Too much, too long and the breast can get mushy. I use 1/2C Morton Kosher per gallon water, overnight...JJ
    Last edited: Jun 19, 2016
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Just another perspective, I very rarely brine, especially since most birds that are store bought are enhanced. I occasionally inject for added flavor or to create different flavor profiles. Typically though I like to let the meat shine and use the KISS method. Keep It Simple Smoker! High temp and spatchcocking will get you one of the best birds you can get!
  9. fwismoker

    fwismoker Master of the Pit

    Looking good!

    If you want to IMO take a step further then when you're part way or maybe 1/2 way through cooking flip the bird skin side down....ESPECIALLY when the bird can see the fire (talking direct cooking)

    OMG the skin will be even better.
  10. tubbyrob

    tubbyrob Newbie

    Looks good i tried the same thing but the temp was not as high and the skin turned out a bit rubbery i will defiantly have to crank up the heat and flip the bird over and try that. 

    Great job[​IMG]
  11. bauchjw

    bauchjw Master of the Pit

    Points for a great looking meal!
  12. Nice job, good lookin bird  [​IMG]
  13. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Thank you! I'm definitely going to use this method again.
  14. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Thank you so much!
  15. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    I'm going to try this! Thank you!
  16. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    I'm going to try this! Thank you!
    Thank you jj!
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Beautiful bird! I choose not to brine but it is a matter of personal tastes.


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