Three day weekend and fryers were on sale for $.99 lb. Had just watched Jeff’s spatchcock tutorial and wanted to give it a try.
The smoke began with a basic salt, brown sugar, bay leaves, and peppercorn brine. The chickens were in the brine for about 12 hours. Removed from the brine, rinsed, and patted the chicken dry. I then spatchcocked the chickens and let them air dry in the fridge for an hour, with the hopes of having a little crisper skin. After the air dry I applied Jeff’s rub to the birds and let them set while I prepared the weber and smokenator.
I placed about forty coals in the smokenator and twelve in a chimney to start. Once the coals in the chimney were ready I placed a cup of soaked wood chips (a mix of apple, maple, and alder) in the smokenator and then topped off with the lit coals, covered and waited for the smoke and temperature to settle at 250. Once the smoke was a nice thin blue I placed the birds on the weber and let them go for 3.5 hours at 250 degrees.
When the internal breast temperature hit 160, I pulled the birds and placed them in a 275 Degree oven for thirty minutes. This was another reach for crispy skin. What resulted was the best bird I have ever barbequed. Wife loved it and is already asking for me to do it again.
The smoke began with a basic salt, brown sugar, bay leaves, and peppercorn brine. The chickens were in the brine for about 12 hours. Removed from the brine, rinsed, and patted the chicken dry. I then spatchcocked the chickens and let them air dry in the fridge for an hour, with the hopes of having a little crisper skin. After the air dry I applied Jeff’s rub to the birds and let them set while I prepared the weber and smokenator.
I placed about forty coals in the smokenator and twelve in a chimney to start. Once the coals in the chimney were ready I placed a cup of soaked wood chips (a mix of apple, maple, and alder) in the smokenator and then topped off with the lit coals, covered and waited for the smoke and temperature to settle at 250. Once the smoke was a nice thin blue I placed the birds on the weber and let them go for 3.5 hours at 250 degrees.
When the internal breast temperature hit 160, I pulled the birds and placed them in a 275 Degree oven for thirty minutes. This was another reach for crispy skin. What resulted was the best bird I have ever barbequed. Wife loved it and is already asking for me to do it again.
