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Any last suggestions?

post #1 of 10
Thread Starter 

SO! The chicken (6.5lbs) is in the brine.

 

The mesquite wood chips are soaking in water.

 

After 8 hours...I am going to spatchcock the bird.

 

Then I am going to rub 'er down with Jerk seasoning (under and on the skin).

 

Last, I am going to cover 'er up with strips of bacon.

 

I am going to light up some coals...get the heat to 225-240...add wood.

 

I am going to place the bird breast side down and insert meat therm.

 

Once the heat reaches 165...time to eat :)

 

Any suggestions? Time...heat...etc? Thanks everyone!

 

Brad

Ontario, Canada

post #2 of 10

I am curious about the bacon - why use it?

I would go breast side up, bone side down since you are spatchcocking the bird.

I loke cooking my chicken a little hotter as to let the skin crisp up - hate rubbery chicken skin.

Good luck, have fun!

post #3 of 10
Thread Starter 

I saw someone use bacon in a video as a means of maintaining moisture through pork fat...

 

For me...I guess the idea was appealing because a) I love bacon and b) I love bacon :)

 

I hate rubbery skin too...what temp should I aim for to help with the skin? Thanks Ellymae!

post #4 of 10

I am with you on the bacon front!

I usually cook chicken in the 275 - 325 degree range. Since you are spatchcocking you can put bacon on one side and none on the other and see what you like best.

I have never brined a chicken but it's my understanding that the brine will help greatly in keeping your chicken moist. What kind of cooker you using?

post #5 of 10
Thread Starter 

Mmmm...bacon.

 

I can aim for 275 ~ sure!

 

I'm using a Char-Griller w/ SFB.

post #6 of 10

OK - so your firebox side will be hotter then the other so keep an eye on your chicken and turn is necessary. Have fun!

post #7 of 10

I'd say run with your plan and make adjustments on the fly as you go.


beercheer.gif

post #8 of 10
Thread Starter 

I have turned over the charcoal tray to act as a baffle.

 

I added a dryver vent duct and brought to grate level.

 

I also drilled and added two temp guages at grill level.

 

Hopefully, I can keep the temps level at each end!!

post #9 of 10

th_What_NO_QVIEW.gif

post #10 of 10
Thread Starter 

Hey Al,

 

I posted my QView in a separate thread.

 

http://www.smokingmeatforums.com/forum/thread/107185/first-smoke-w-qview#post_641270 

 

Cheers,

 

BA

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