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My 2nd Spatchcock'd Chicken w/ Q-VIEW

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rubrchickenhead

rubrchickenhead

Smoke Blower
Original poster
Aug 25, 2012
117
11
Martinez, Ca
Whole birds were buy one get one free this week at the local grocery. The first chicken brined for about 8 hours in a mix of 1/2 cup kosher salt to 1 gallon water with about 16 oz. apple cider vinegar and some thyme added, then spatchcock'd and mesquite smoked to perfection.

DSC01038.JPG

DSC01038.JPG


Here it is covered in olive oil and Jeff's rub, just going into the bbq.

DSC01040.JPG

DSC01040.JPG


This was after 2hrs 20 min at 250-300 and about to be pulled with the thighs reading 180.

DSC01045.JPG

DSC01045.JPG


After resting, just before diving in with the carving knife. I love that mesquite flavor on chicken, and Jeff's rub is great on any smoked meat. 
 
That's a fine looking chicken!  Good job 
thumb1.gif
 
It did come out pretty...JJ
 
It's super bowl week! Cut those wings off and sell them on the black market! Who knows how much you could get!?
 
Last edited:
Grimm5577 said:
Looks fantastic! How was the skin? I got a bird in my freezer that I will spatchcocking.
Click to expand...
Skin was good, I crank it up toward 300 for the final 30mins or so to crisp the skin. I aim for 325-350, but it was cold and I couldn't push my kettle that high, but the skin turned out crispy anyway.
 
Damn good looking bird. Is spatchcocking the new thing? I've seen it twice in like the last 30 minutes, and never before that. Hadn't even heard of it before today. 
 
tbone30349 said:
Damn good looking bird. Is spatchcocking the new thing? I've seen it twice in like the last 30 minutes, and never before that. Hadn't even heard of it before today. 
Click to expand...

I wouldn't call it the new thing, but it's a popular way to cook the whole bird because it cooks faster. You just remove the backbone and split it open, here a simple how-to:  Also, the chicken presents well this way and because you're cooking faster you get a nice color instead of a blackened bird, no need to shield from smoke with foil or anything. Since the cooking time is reduced I usually use a stronger wood, like mesquite. 
 
Last edited:
RubrChickenHead said:
I wouldn't call it the new thing, but it's a popular way to cook the whole bird because it cooks faster. You just remove the backbone and split it open, here a simple how-to:  Also, the chicken presents well this way and because you're cooking faster you get a nice color instead of a blackened bird, no need to shield from smoke with foil or anything. Since the cooking time is reduced I usually use a stronger wood, like mesquite. 
Click to expand...

Cool. I'll take a gander at that vid. I think the next time I do a whole bird, that'll be how I do it. 
 
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