Spatchcocked Chicken (1st time)

Discussion in 'Poultry' started by mcloven1t, May 31, 2014.

  1. mcloven1t

    mcloven1t Smoke Blower Group Lead

    Hello again my fellow smokers.

    I have been trying to smoke a meal every weekend since I got my Iron Forge, Dual Door Smoker.

    So far I have done, tri tip roast, baby back ribs & chicken breasts, and today; A whole chicken :)

    Was going to do the Beer Butt Chicken, but decided to try the "spatchcock" method.

    Brine (20 hours)

    1/2 Gallon - Water

    1/2 Gallon - Apple Juice

    1 Cup - Brown Sugar

    1/2 Cup - Kosher Salt

    1 Tbsp - Cayenne

    1 1/2 Tbsp - Ground Black Pepper

    Seasoning (Set for 3 Hours)

    McCormicks "Smokehouse Maple"


    3/4 - Applewood Chips

    1/4 - Mesquite Chips

    Soaked For 2 Hours

    Temperature - 300 degrees F*

    Cook Time - 1 hr 45 min.

    Internal Temp (Breast) 165*

    Ok back to regular talk lol, just thought listing the details would be easier for you guys to read :p

    Anyways!! The skin came out rubbery, which I think might have been do the heat/time that I did. Read so many different threads, articles, and other stuff I found on the net, I think it led me to just over thinking too much.  HOWEVER, the actual meat was freakin delicious and so moist. So as much as I love to eat chicken skin, just had to pull it off (took zero effort, it parted with the chicken sooo easily)  I'm curious if maybe I drop it down to say 250 for closer to 3 hours, and then maybe pop it on the grill for 10 minutes. Maybe that could fix it up. 

    None the less, at the end of the day. My mom and sister loved it as they do all my meals. I loved it, and my corn & potatoes came out awesome as usual. So it turned into a delicious dinner.

    Now I will leave you to post comments, insults, reviews, tips, and anything else you'd like to add. lol  [​IMG]

  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Looks excellent for a first try, congrats!
  3. Now it looks like you did not smoke the corn nor the potatoes, bad boy!  [​IMG]

    Looks good anyway!

  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great, nice spatchie... Thumbs Up
  5. mcloven1t

    mcloven1t Smoke Blower Group Lead

    I know lol --- I didn't really think about it, and then it was too late. so I just went with the whole " aluminum foil wrapped on the grill " to heat them up lol

    NEXT TIME :p
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Well done. Keep up the good work.

    Have fun and . . . 
  7. hambone1950

    hambone1950 Master of the Pit Group Lead

    The chicken looks great and you sound like you're really enjoying your cooking , which is nice to see. As far as smoking everything on the plate....while I think you should try to smoke every food item once , it's nice to have the contrast on your plate of nice smoked meat and then unsmoked veggies or whatever side dish. Anyhow , good luck with your quest for that good chicken skin. I think it's the holy grail of BBQ.
  8. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I do love smoked chicken, but like you said, that leaves you with rubbery skin, and I LOVE crispy chicken skin.

    I prefer to do my chicken in the 325 degree range to help render the fat our of the skin and crisp it up. Some folks do just what you said and toss it on the grill to help crisp up the skin.

    Talk to me about those potatoes... I am doing wings for dinner tonight and have some potatoes on hand...
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Your Spatchy looks great!

    A couple things that contributed to the rubbery skin. The lower temp and the extended brine time. I have found that in order to get the best skin you need to make sure that skin is good and dry prior to smoking. To achieve this you need to allow a good 12 hours of refrigerated drying time prior to cooking. If there isn't that much time you can hit the skin with a hair dryer on low right before smoking.

    The other important factor is your smoking temp and having a dry smoke chamber, no moisture. If you are using a water pan and smoking at low temps you'll be adding more moisture back into the skin. To avoid this don't use water and smoke at higher temps. I smoke all my poultry at temps higher than 325.
    Last edited: Jun 1, 2014
  10. mcloven1t

    mcloven1t Smoke Blower Group Lead

    That makes a lot of sense Sailor --  I'll definitely keep that in mind next time. This is only my 4th time using the smoker, so I haven't tried smoking without the pan because I'm used to it catching all the drippings, but I'd assume I can just put a throw away like aluminum foil pan on a lower rack to do the same job. lol

    as far as prep time, I usually have all the time I want. because I plan my dinners out a 1, 2 or more days in advance. I'm not a fan of cooking spontaneously because then I can't marinade and/or season my meats for hours on end. lol
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    One thine that some of us do, myself included is fill the water pan with sand, then cover with foil. This creates a thermal mass and helps regulate the temps better. Especially if you at smoking in windy and rainy conditions. Or if you feel the need to open the smoker door a lot.
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This looks way better than my first chicken. I would be all over that. Great first chicken smoke!


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