Spatchcock Chicken Anyone?

Discussion in 'Poultry' started by chadpole, Oct 13, 2007.

  1. chadpole

    chadpole Smoking Fanatic OTBS Member

    I decided to do a couple of Spatchcock chickens today. It had been a while since I done one. This what they looked like before I spatchcocked them.
  2. chadpole

    chadpole Smoking Fanatic OTBS Member

    This is after I cut them and butterflied them. I put some rub on them and let them set at room temperature for about an hour. I got the smoker ready and put some hickory chunks in the ECB and some lump charcoal.
  3. chadpole

    chadpole Smoking Fanatic OTBS Member

    This is the old Electric Smoke 'N Grill (ECB) i used. Like I said I put some hickory chunks and some lump charcoal into the smoke box. This give it a real good flavor. Once it was smoking the thin blue smoke I put them on.
  4. chadpole

    chadpole Smoking Fanatic OTBS Member

    The first picture is an hour and a half into the smoke. The last picture is the final result. It was 175 degrees in the breast and when I picked it up with the tongs it fell apart. It didn't last long once it rested about 15 minutes.
  5. pescadero

    pescadero Smoking Fanatic OTBS Member


    I had never heard of this method until recently. Tried it for the first time last week. Was fantastic. I like these birds, whole, on the rotiss, but spatchcocking it right up there with the best of methods. In fact, it is about a tossup.

    Your birds look great. I can tell why they didn't last very long. Mine didn't either.

    Thanks for the Q-View. I'm ready to do it again.

  6. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    That looks great. Nice job.
  7. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Good lookin' "yard birds" ....
  8. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Looks real good Paul. I am gonna have to try doing that one of these days. [​IMG] Terry
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    what was the temps of the smoke? lenght of the cook?

    i.e. the smoker, during the cooking process?

    i have seen this done grill wise, this i my first lookie see at a smoked spatch-cocked yard bird

  10. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Great looking results. Congrats. An awesome way to do chicken.
  11. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Wow that looks delicious. I will be trying this soon. Thanks.[​IMG]
  12. chadpole

    chadpole Smoking Fanatic OTBS Member

    Dude, I have the electric ECB and I used both racks in the smoker without any water pan. I used my smoker box with a chunk of hickory and a couple of pieces of lump charcoal in it on the element. The smoker gets to 260 to 275 degrees. The juices fall down on the lava rocks I have around the electric element and it vaporizes back up on the chicken. I cooked them for about 1 hr. and 45 minutes. When they reached 175 in the breast I turned them over on the breasts and hardened the skin to a crisp. I took them off and let them rest for about 15 minutes. Some of the best chicken I've done in a while. Three men ate that thing in about thirty minutes and we wished we had two more cooking. Praises all around.
  13. deejaydebi

    deejaydebi Smoking Guru

    Nice birds Chaple! I like doing them that way gets the smoke in good all over!
  14. fatback joe

    fatback joe Master of the Pit OTBS Member

    Looks great. If you remove the keel bone, they will lay even flatter and give you a more even cook.........but some might say not worth the extra work.
  15. smoke.eater

    smoke.eater Fire Starter

    Man those look awesome .....what a great idea.

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