Smoked, spatchcocked chicken

[broozer]

Dinner tonight, a small spatchcocked chicken with rosemary, done on cherry wood:

 

[SmokinEdge]

Looks great. We love them like that. Nice work.

 

[Fueling Around]

Spatchcock is my only method for whole chicken.
Backbone goes in the kettle along with all left overs for stock. Double win.

 

[SmokingUPnorth]

Spatchcock is the way to go. Also daaaang that grate is looking used but clean if that makes any sense. Nice work!

 

[Redicans]

Yeah I love a spatchcock chicken. Looks excellent to me, nice color!!

 

[DRKsmoking]

Love the colour on your chicken.

David

 

[Smokin Okie]

Cherry wood puts a great color on yardbird. Looks great !

 

[JLeonard]

I'd eat that right off the grate!

Jim

 

[Colin1230]

Yep, very well done broozer . That chicken look great!

 

[912smoker]

Great looking bird and color !
Spatchcock is the way to go for me too.

Keith

 

[tpc74]

Thats how I did my pulled chicken. I was happy with the skin and the smoke flavor on it, but not as happy with the lack of smoke flavor in the meat. How did yours turn out in that regard?

 

[sandyut]

Im with ya’ll. Spatchcock is the only way to do poultry. I do turkey breast that way-it’s out of bounds! Just need a cleaver to make the cut. The breast bone is significantly tougher than a chicken.

 

[broozer]

Thats how I did my pulled chicken. I was happy with the skin and the smoke flavor on it, but not as happy with the lack of smoke flavor in the meat. How did yours turn out in that regard?

Crispy skin and nice light smoke in the meat. The rosemary is a really great seasoning too.

 

[HalfSmoked]

Awesome looking bird to me far better than the chain stores rotisserie birds.

Warren