Spatch-cocked Chickens w Q View

Discussion in 'Poultry' started by bignick, Sep 5, 2010.

  1. bignick

    bignick Meat Mopper

    Pretty simple smoke here, but this came out wonderful.  We had some friends over and this was part of the feast.

    I learned this "Spatch-cock" method on this site a couple years back.  You cut out the backbone with some sharp shears and butterfly the bird open.  It cooks a lot faster, and I think it helps the smoke penetrate the meat easier.  I injected it lightly with a mixture of melted butter and Wicker's marinade.  I then rubbed the skin with olive oil and then gave it a heavy sprinkle of rub.  I used my kettle for this, building a briq fire on one side and the birds on the other.  I threw some hickory chips in and let those chicks cook until they hit 175*.  Juicy and great flavor!

    Prepped up:


    The birds are on:


    After a couple of hours:

    Last edited: Nov 23, 2010
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice job Nick !!!!

    Great looking Chicken!

    Good job sucking that gut in too!

  3. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Nice lookin birds, and you should be proud of your beer gut, it's been paid for
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Chicken looks great... Nice Job...
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Nice looking chicken man -
  6. nice Q view  [​IMG]

    i just finished eating, and those birds made me hungry again!  LOL

    and, ohhhhhh!  so that's what spatch-cocked means!  i've heard the term, but never knew what it meant.  thanks!
  7. pandemonium

    pandemonium Master of the Pit

    Nice, those look good and i just tried them this way last time and i think i will always do them like this, they do cook quicker and seem to take

    in more flavor being cut open.

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