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Spatchcock Chicken Times Two

post #1 of 6
Thread Starter 

Second time smoking whole chicken, spatchcocked it like before to save on time.

 

Details: Custom Apple Juice Brine: 8 - 10 hours for each chicken

Seasoning: McCormicks Applewood Rub

Chips: Apple & Pecan Wood

Temp & Time: 275 / 2 hours

 

Brine was good, skin was crispier but still slightly rubbery.

 

I used sand in to the drip pan and covered with aluminum foil, however next time I probably won't cover it because the sand I bought is "play sand" which is cleaned and all that fun stuff, and it's quite moist, so the grains don't go anywhere, even as it's heated up.

 

Soaked my chips for over an hour, which I feel like it may not have been long enough....maybe 45 minutes in, all the chips were black and ended up catching on fire (and i mean ON FIRE)  Sky rocketing my temp to almost 400 from its original 270.  So that created problems, I sprayed it with my water bottle and added more chips that I had soaking as a reserve. 

 

Makes me think that I want to start using the small wood chunks that I can buy as oppose to strictly chips. Because even when I soak my chips for a good 2 hours, they seem to burn out in the first hour. 

 

In the end, the chickens still came out excellent. Everyone loved it, so overall, it was another successful (and stressful) smoke :P

 

 

post #2 of 6
They look GREAT!!! Nice job!!! Never tried cooking that way but I'll bet it gives a more even cook and moist breast.
post #3 of 6
Wow. I bet that was great! Nice work. I like the spatchcock technique a lot. I have done it a few times.
post #4 of 6

Nice looking birdies! Going to try the spatchcock technique for my next smoke. Nice job! :)

post #5 of 6

Looks great.  Advice? Don't soak your chips.  If they are black and not ash then you aren't getting a complete burn on them.  Using chips you are going to have to add about every 30-45 minutes. 

post #6 of 6
Thread Starter 
Quote:
Originally Posted by PadronMan View Post
 

Looks great.  Advice? Don't soak your chips.  If they are black and not ash then you aren't getting a complete burn on them.  Using chips you are going to have to add about every 30-45 minutes. 


hmmm, all I've ever heard is to soak or they'll catch fire lol.....I can always try dry chips first and keep some soaked in reserve.  Thanks for the advice, I'll see how it works out :)
 

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