Spatchcocked Chicken

[BrianGSDTexoma]

Brine 4 hours. Smoke 250 about 2.5 hours. Very juicy and tasty.

 

[mooski357]

looks good!! what kind of brine did you use?

 

[Nole4L]

Look awesome Brian. I've been wanting to do some chicken with Alabama white sauce for a couple weeks now.

 

[xray]

Looks good Brian. Spatchcock for the win!

 

[kaufdog_927]

Good lookin bird!

 

[BrianGSDTexoma]

The skin seemed crispy when took out but was not able to eat. I about ready to put this shoulder surgery behind me. Still few more weeks before start therapy.

 

[sandyut]

looks great man! nice work!

 

[SmokinAl]

Looks great Brian!
We usually toss the skin anyways, except on wings.
Good job Buddy!
Al

 

[chilerelleno]

Looks good from my monitor.
Spatchcocked is probably my favorite way to cook a chicken.

Getting a great bite thru skin in the smoker alone is attainable by various means.

#1 is to cook at high temps, 275° and up, the hotter the better, 300° 350° 375° .
Salt the skin before drying, and add a little baking powder to the salt.
Dry that skin out, pat it dry and air dry for 12-24hrs.
Baste with a little fat/oil while cooking.