Today, I bought two "Young Chickens" from Costco. Total weight was about 11 lbs but one was about 6+ and the other a little under 5 lbs. When I started to butterfly chickens they were most thawed but still a little frozen.
Spatchcocked the chickens in accordance with Jeff's directions and rinsed both well and dried them. I rubbed the larger one with Grill Mates Chicken Rub and the smaller one with Montreal Chicken Seasoning
I smoked them at 235 for 2-2.5 hours until they hit about 250 degrees. I wasn't sure about heating evenly in my smoker (an older Perfect Flame) so, I put the larger one on top so if the upper one would drip on the lower one to keep it moist if the lower one was hotter (I still dont' know!!)
When the sensor in the upper chicken read 150 degrees, I raised the smoker temperature to about 270 to crisp the skin. It took about another hour (almost 3.5 hours total) for the upper chicken to read just over 260 and wrapped and rested them for about 15 minutes.
They were both moist and really tasty but, I think I liked the stronger taste of the Grill Mate Chicken Rub. Both really great and thanks to Jeff for explaining how to Spatchcock a chicken.
Spatchcocked the chickens in accordance with Jeff's directions and rinsed both well and dried them. I rubbed the larger one with Grill Mates Chicken Rub and the smaller one with Montreal Chicken Seasoning
I smoked them at 235 for 2-2.5 hours until they hit about 250 degrees. I wasn't sure about heating evenly in my smoker (an older Perfect Flame) so, I put the larger one on top so if the upper one would drip on the lower one to keep it moist if the lower one was hotter (I still dont' know!!)
When the sensor in the upper chicken read 150 degrees, I raised the smoker temperature to about 270 to crisp the skin. It took about another hour (almost 3.5 hours total) for the upper chicken to read just over 260 and wrapped and rested them for about 15 minutes.
They were both moist and really tasty but, I think I liked the stronger taste of the Grill Mate Chicken Rub. Both really great and thanks to Jeff for explaining how to Spatchcock a chicken.
