or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Grilling Chicken › Spatch cock chicken
New Posts  All Forums:Forum Nav:

Spatch cock chicken - Page 2

post #21 of 34
Thread Starter 

That skin missing was getting chomped on when the pic was being taken drool.gif

post #22 of 34
Quote:
Originally Posted by Hardwater View Post

That skin missing was getting chomped on when the pic was being taken drool.gif

Hardwater, you have inspired me! I'm gonna try my chicken like that this afternoon. I will only be able to brine a couple of hours though as I want to eat it for dinner. 

 

If I'm gonna throw it on the grill to crisp up the skin, should I pull the chicken of the smoker at say 160? 

post #23 of 34

I wouldn't even brine it.

post #24 of 34
Thread Starter 
I prefer them brined, but they are good either way. I'd just bring the smoker temp up towards the end, I don't think there's any reason to grill.
post #25 of 34

Well, she's in the brine. I use the raw sugar in my mix. I will leave it in the brine for about 3 hours. I'm sure it will be good, no matter yahoo.gif

post #26 of 34
Thread Starter 
Pics!!!!
post #27 of 34

 

I needed to throw it on the grill anyway as I ran a little short on coals in the ECB and when the IT was 152 the smoker was down to 218 and sinking fast so I put it on the grill at about 360 to bring it up to temps. I could have left in on a few minutes longer as the skin was still a little tough, but the stomach won the battle. I saved half to heat back up tomorrow! 

 

The chicken was moist with good smoke flavor. I used pecan and apple chunks. Full belly, my work here is done! Thanks for all of your inspiration, input etc. 

post #28 of 34

Looks very good.     drool.gif

post #29 of 34
Thread Starter 
Awesome work! Making me hungry!
post #30 of 34
The ECB is a chicken cooking machine. That is by far the best thing it does. That looks real good! sausage.gif
post #31 of 34
Thread Starter 

 

Doing another one tonight, giving the Weber Performer a work out this time.  

post #32 of 34
Thread Starter 

post #33 of 34
Thread Starter 

250 for 1.5 hours, raised up to 300-320 the last half hour.  The giant klondikes needed a little longer, but everything else was perfect.  The skin was crisp, best I've done myself.  Only coming off a bite at a time. 

post #34 of 34
Quote:
Originally Posted by Hardwater View Post
 

Looks Fantastic! Great Smoke!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Chicken
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Grilling Chicken › Spatch cock chicken