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Spatchcocked Chicken

post #1 of 8
Thread Starter 

Bought two Purdue roasters, each just over 7 lbs. Spatchcocked them bot for more even smoking, spayed with EVOO and rubbed one just with Montreal Chicken and other with a 50/50 mix of Dean Jacobs Savory Chicken Rub and Jerk Seasoning.

 

 

Into the smoker (MES 30) with cherry at 260 degrees.

 

 

After only one hour and 45 minutes, my Maverick probe showed the upper chicken at 154* and the MES probe showed the lower one at 151*. I didn't trust the initial temps (seemed too fast to me) so I checked both chickens with a Maverick instant read and the temps checked out, with juice coming out when the shin was penetrated.

 

 

Pulled them, put them in a pan to rest and wrapped them in foil.

 

 

It was just family so they were served with potato salad and let people carve off what they wanted (I apologize for the presentation!) Great red color from the cherry smoke!

 

 

Really moist and tasted great but, the skin wasn't as crispy as I had hoped for. I should have thrown them under a broiler for just a couple minutes but, it wasn't "rubbery" at all, just not really crisp.

 

It seems that food smokes faster in the MES than I'm used to in my old propane smoker and the temps are incredibly stable (but I don't trust the MES temp sensors at all, they seem to be off by somewhere from a couple degrees to just over 20 degrees (both the chamber temp and the meat probe. Don't get me wrong, I love the MES but trust my Maverick remote and instant read much more.

post #2 of 8
I love spatched chicks.

Good job.
post #3 of 8
Great looking chickens.

You mention IT temps in the 150 range. You did take the to 165 in the thigh Correct? Spatched chickens cook faster so a hour and 45 is not too fast. To get crispy skin you really need to be above 300.
post #4 of 8
Thread Starter 

Thanks,

Yes I really like spatchcocking them, they come out very even. I didn't know how to do it until one of Jeff's articles and pictures. Makes it much easier.

Thanks again.

post #5 of 8

Delicious looking chicken. Thanks for the good Qview.

 

Disco

post #6 of 8
Thread Starter 

Yes, I should have been more specific. The temps I quoted were in the breasts when I pulled them. I put them in the pan, wrapped it and let them rest in a 225* oven for about 45 minutes or so while I got other "stuff" ready, let the juices distribute and waiting for my son.

When I served them, they were both right at or just over 165 in both the thighs and the thickest part of the breast and all the juices ran clear.

Thanks, I left that part out. As far as I know, the USDA lowered minimum temps for pork but didn't change poultry. Is that correct?

post #7 of 8
Thread Starter 

Thanks Disco.

post #8 of 8
Quote:
Originally Posted by sarnott View Post

Yes, I should have been more specific. The temps I quoted were in the breasts when I pulled them. I put them in the pan, wrapped it and let them rest in a 225* oven for about 45 minutes or so while I got other "stuff" ready, let the juices distribute and waiting for my son.
When I served them, they were both right at or just over 165 in both the thighs and the thickest part of the breast and all the juices ran clear.
Thanks, I left that part out. As far as I know, the USDA lowered minimum temps for pork but didn't change poultry. Is that correct?

Yes that is correct. Pork is now 145*
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