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First spatchcocked chicken

post #1 of 9
Thread Starter 
So I've got a whole chicken in a brine, and I've already spatchcocked it. Plan on smoking it tomorrow at 230* and I'm thinking a rough estimate of 4 hours to hit an IT of 165*. Does this sound about right? The plan is to shred the chicken and then make green chile smoked chicken enchiladas.

The brine:

2 gallons water
1.5 cups kosher salt
1 cup sugar
3 TBLS smashed garlic cloves
Palm full black/red/white peppercorns
5 chipotle peppers
1 TBLS adobo sauce

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post #2 of 9

sounds like it should work. Remember IT not time

and th_nopicsye3.gif

happy smoken.

David

post #3 of 9
Thread Starter 
Yeah I'll be keeping an eye on the IT to make sure I don't dry out the bird.

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post #4 of 9

Yep... should do well. icon14.gif

post #5 of 9
Thread Starter 
tysune6y.jpg
After 2 hours

evutyjeh.jpg
After 4 hours with an IT of 163*

6uby6u6y.jpg
Shredded with some of the green chile sauce

etyja3ud.jpg
Ready to roll with Jack cheese

ma8u6ede.jpg
Finished product and man were they good. Served with a creamy chipotle rice

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post #6 of 9

Good,Gosh that looks good...when I heard green Chiles, I was enthralled . Yummoicon14.gif

post #7 of 9
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Good,Gosh that looks good...when I heard green Chiles, I was enthralled . Yummo" id="yui_3_10_0_1_1373588977613_840" rel="http://files.smokingmeatforums.com/smilies/icon14.gif">icon14.gif


Thank you. I can tell you for a certainty that they were delicious. My dad, who doesn't like chicken, inhaled these lol. And as for the green chile, IMO they're just so much better than red chile sauces.

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post #8 of 9

What a great job. Dang, now I'm hungry again.

 

Disco

post #9 of 9
Thread Starter 
Thanks Disco

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