Spatch-Cock Chicken with Q-Views

Discussion in 'Poultry' started by rtbbq2, Apr 8, 2012.

  1. [​IMG]

    Decided to do a couple of chickens on Friday afterwork since I would not be grilling the rest of the weekend.

    Split the backs and cut the spine out of the birds and washed them good before brining.

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    Brined these birds in a mixture of Water 1-gallon, 1-cup of Kosher salt, 1/2 cup white sugar, 1/2 cup brown sugar

    1-can of bock dark beer, 1-Tbls each course ground black pepper, granulated garlic, granulated onion, Thyme and

    three bay leaves, 1/4 cup each olive oil and soy sauce. I started with two cups of the water and heated it on the stove

    to dissolve the sugars, salt. I also put the spices in the hot mix and the beer. It seem to help draw the flavor out of the spices.

    I cooled the mix with ice and added the balance of water. I use a Rubbermaid 40-cup, 9.4L container as you can

    see above. It fit two chickens and 1-gallon of brine perfectly.

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    Cover on and in the fridge overnight. I put a thermometer in the fridge to make sure the fridge and the brine is

    below 40°.

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    Out of the fridge and rinsed real good under cold water. Dried with paper towels. Put some garlic butter under the skin and

    some homemade rub on the left bird and a combo of Byrons and Wham on the other. Almost ready for da-smoker.

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    Almost a pound of bacon to cover these birds. I usually sprinkle a little pepper on the bacon since peppered

    bacon is very tasty..I forgot this time...Oooooops!

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    On the kamado at 250° for approximately 3-4 hours. This smoke I used pecan, apple and hickory. I like to hit no

    more than 170°. Every hour or so I mop the

    bacon with garlic buter to keep the bacon from burning. It makes it taste good too..[​IMG]......I start getting pretty

    excited about now as you can see........

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    About three hours into the cook I took their tems. About 158°. Getting close now........[​IMG]Time for a cold one.

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    Da-smoke was cooperating. Thin and blue like we like it....Almost ready to pull it.

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    Ah yes! 3.75 hours and 168°....Time to pull these birds...[​IMG]

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    I got in a litle spat with the bird on the right pulling her. She fought back a little, threw a kick with the one leg getting

    her off the grill.

    They turned out awesome. I love bringing poultry. The juices are so plentiful. Nothing better....[​IMG]

    Thanks for looking ladies and gentlemen.........Happy Easter....[​IMG]
     
  2. terry colwell

    terry colwell Smoking Fanatic

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  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those came out great 
     
  4. tyotrain

    tyotrain Master of the Pit

    great looking chicken.. bet that will be tasty
     
  5. Looks great! I have to remember the bacon next time.
     
  6. johnnie walker

    johnnie walker Smoking Fanatic

    Those yard birds look fantastic! [​IMG] Great job.
     
  7. Those look awesome. I may have to take a chicken out of the deep freeze tonite, Nice job.
     
  8. diesel

    diesel Smoking Fanatic

    I am sold.. bacon and garlic butter on the bird.

    great job!
     
  9. kryinggame

    kryinggame Smoking Fanatic

    I'm curious, why the bacon? Wouldn't the added bacon detract from the brined, smoked & natural flavor of the chickens?
     
  10. The bacon acts as a moisture blanket. The smoke goes through the bacon into the meat. Also the bacon give it a nicer flavor. I've done it both ways and bacon rocks...Don't forget basting with garlic butter. Keeps the bacon from burning up....
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is some great looking Bird! I got a check the Freezer myself...JJ
     
  12. I got my chicken thawing in the fridge. I might marinate mine overnight in my mojo then smoke with some pitmaster pellets. You have inspired me RT.
     

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