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Cured Brined Spatchcocked Yardbird

post #1 of 10
Thread Starter 

 

Just like the title says, I used cure #1 according to the MFG’s  amount along with ½ cup kosher salt to 1 gallon of water and a bunch of lemons and limes and into the fridge for about 30 hours. I gave it a good rinse and let it sit overnight with the rub mixed with olive oil. I smoked with apple chunks until 170 in the breast. I wasn’t worried about crispy skin since I just use it to make broth anyways. This was so good and moist. Enjoy ! 

 

rub.jpg

 

done.jpg

 

bear.jpg

post #2 of 10

That's a good looking bird!

post #3 of 10

Nice and juicey i want to try the spatchcock method looks tastey

post #4 of 10
Thread Starter 

Thanks guys, it cooks a lot faster that way just under two hours for 4.5# bird. 

post #5 of 10

Bro... that is one fine bird you got there indeed

post #6 of 10

drool.gifdrool.gifdrool.gifbravo.png

post #7 of 10

Nice job!!!

 

My favorite kind of Bird---Cured & Smoked!!!!

 

Awesome!!

 

Nice BearView too!!!

 

Thanks,

Bear

post #8 of 10

MMMM now I want a chicken sammie!!

 

  Craig

post #9 of 10

That is one good looking bird!

 

Great color on the skin!

post #10 of 10

It looks yummy

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