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Spatchcocked Chicken...... The art.

post #1 of 17
Thread Starter 
1. Get a whole bird.
2. Remove backbone.
3. Remove breastbone.
4. Work a compound butter under the skin.
5. Tuck wings and legs.
6. I use metal skewers to keep everything in place.
7. Barbecue!
post #2 of 17

That is the way it is done.

Thanks for sharing.

Happy smoken.

David

post #3 of 17
Yep that's a spatched bird. For step 4 I usually just use a simple rub of SPOG, or inject and I skip step 6.
post #4 of 17

Good looking spatchcock.

 

Disco

post #5 of 17
I spatchcocked a chicken last weekend. It turned out great in spite of the temp flair ups.

Like a noob (idiot), I put a full lit chimney on my charcoal and the temps were up into the 300s at times. Luckily, my pork butt was foiled early so it didn't dry out.

I haven't seen anything on the process of spatchcocking, but I smoke mine skin side up for the 1st 1/2 hour then onto the skin for the rest of the smoke to keep the juices from flowing out.
post #6 of 17
Thread Starter 

I don't usually smoke chicken, I barbecue it at around 350 degrees over indirect heat. This keeps the skin crispy. I also place mine skin side up for the 1st 1/2 hour then onto the skin.

post #7 of 17

does this make it cook faster?

post #8 of 17
Oh yeah it makes it cook a lot faster.
post #9 of 17
Quote:
Originally Posted by newsmokeguy View Post

does this make it cook faster?

Yes it cooks faster and more evenly. Which means it's less likely you will dry out the breasts.
post #10 of 17
Quote:
Originally Posted by dirtsailor2003 View Post


Yes it cooks faster and more evenly. Which means it's less likely you will dry out the breasts.

 

Yup - what Case said ^^  The white & dark meat will get done roughly at the same time when you spatch...

post #11 of 17

Split on into separate hemispehres. Spatchcoking just sounds nasty.

post #12 of 17

Breastes down young man..breastes down the whole time. Try it sometime. You will like it. If it dont work out I will send you five bucks to go buy a new chicken. Let me know.

post #13 of 17

Nice article , Maxrocket. You should post it as a tutorial. Good Q-view.Thumbs Up

 

Have fun and . . .

post #14 of 17
Thread Starter 
You are too kind sir. What do you mean a tutorial? More in depth?
post #15 of 17

An "Article" , look to the top of the page for "Articles" , go there and then copy and paste your work  in the appropriate heading.

 

Have fun and . . .

post #16 of 17
Thread Starter 
Okay. .. Cool.
post #17 of 17
Quote:
Originally Posted by Smoking B View Post

Quote:
Originally Posted by dirtsailor2003 View Post

Yes it cooks faster and more evenly. Which means it's less likely you will dry out the breasts.

Yup - what Case said ^^  The white & dark meat will get done roughly at the same time when you spatch...

Exactly, two ways I do chicken anymore is beer can & spatchy's !! icon14.gif
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