Spatchcock or Beer Can????

Discussion in 'Poultry' started by morkfrompork, Apr 19, 2015.

  1. [​IMG]Going for a really good whole chicken smoke and thought I`d run it by you folk.

    Never done either way and I`m sure each way has it`s merits, but which gives me the best chance at a home run-Spatchcock or Beer Can????

    Ball park time @ 220-250??

    I`ve done thighs with apple wood and they were pretty tasty, still have a bunch, so I would use it again.

    Side question, just where would I stick the remote thermometer probe???

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  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Though BCC will always have a place on my smoker.......

    Anymore I tend to lean towards a spatchy ! Some folks brine & some don't.... I like to brine when I can... I like Tips Slaughterhouse Brine, it's really tasty & makes for a moist bird ! Brine a day in advance if ya can....

    http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

    IMO, ya can smoke birds at a higher temp say round 300-325* ! Apple is a great wood for poultry & it absorbs smoke real easy ! Most probe birds in the breast & 165* IT is the safe minimum temp !

    For a crispy skin, pull off smoker a bit shy of IT & toss on a hot grill or even your oven with the broiler for just a few minutes....
     

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