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1st spatched chicken

post #1 of 13
Thread Starter 
Hello all,

I was in the mood for smoked chicken today. This is the first time I've spatchcocked a bird! Mixed up a simple rub with some ingredients in the pantry.

All rubbed up for the smoker.

I smoked with cherry at 325 degrees. I had smoke going for the whole duration. Chicken took around two hours. I pulled when the IT in the breast was 170.


Overall the chicken was very good! Very moist too!! The skin was still a little too rubbery for my liking. I would have tossed the bird on the grill but I was pressed for time.

Here's a breast shot with a side of baked zucchini and squash chips. YUM
post #2 of 13
Looks good. I like to dry my poultry in the fridge over night to get good skin.
post #3 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks good. I like to dry my poultry in the fridge over night to get good skin.

Thank you! I forgot to mention that I did have the chicken drying in the fridge. Sorry, I tend to leave out details because I have issues posting from my phone when I start a new post. I have to switch to desktop view to start and then I could revert back to the mobile website.

I had the chicken drying in the fridge for about 8 hours.
post #4 of 13
Drying the skin and cooking hot should have giving you good skin
post #5 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Drying the skin and cooking hot should have giving you good skin

The skin from the wings and thighs were nice and crisp. The breast was still rubbery but maybe I was being picky. Either way, it was still delicious!!

I'm going to chop up the leftovers for some smoked chicken salad! Is it lunch time yet!?
post #6 of 13
Thread Starter 


Smoked chicken salad and a simple cucumber/tomato salad made with the leftovers!! Good stuff..
post #7 of 13

Very nice , X-ray . Both dishes look great .

 

Don't worry about the details , we all forget to report procedures at times.

 

Have fun and . . .

post #8 of 13
That bird looks really good. I don't know what type of cooker you cook on, but if you have a grate in your FB, you can throw it on there for a couple of minutes when it's done in the smoker. That will crisp up the skin really well. Good luck and keep the pics coming, Joe
post #9 of 13
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Very nice , X-ray . Both dishes look great .

Don't worry about the details , we all forget to report procedures at times.

Have fun and . . .

Thank you! Yea, I will start a well detailed post them once I have to go back to repost it, I do the cliff notes version!
Quote:
Originally Posted by Joe Black View Post

That bird looks really good. I don't know what type of cooker you cook on, but if you have a grate in your FB, you can throw it on there for a couple of minutes when it's done in the smoker. That will crisp up the skin really well. Good luck and keep the pics coming, Joe

Thanks! I have a 40" Masterbuilt propane single door smoker. I had the temps around 325. Next time I'll position the chicken lower in the smoker. If that doesn't work, I will just grill skin side down on the grill over direct heat. One of those will do the trick!!
post #10 of 13

Hey Xray

 

Great smoke.  As far as the skin goes, like said, just toss it on the grill. My personal tastes don't include skin and I cut it off anyway, so its just there for looks.

 

Gary

post #11 of 13
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post

Hey Xray

Great smoke.  As far as the skin goes, like said, just toss it on the grill. My personal tastes don't include skin and I cut it off anyway, so its just there for looks.

Gary

Thanks Gary! Yeah that skin needs to be really crispy liked fried chicken or wings for me to eat it!!
post #12 of 13
Looks great! But now I think I need to get some chicken for this weekend!
post #13 of 13
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great! But now I think I need to get some chicken for this weekend!

Thanks!! How did you make out with your chicken?
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