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First time Spatchcock chicken

post #1 of 14
Thread Starter 

It turned out sooooo good....I'd have a finished product pic but was so good kids devoured it in 20 minutes. It's my families new favorite

way to have chicken.

 

 

post #2 of 14

Looks good. Rub? Wood?

post #3 of 14
Thread Starter 

I didn't brine them but cleaned them and washed them good. I then hit them with garlic salt, pepper, paprika, and sugar. I smoked them with cherry wood at 240 for 5 hours.

post #4 of 14
Looks really great! Spatchcocking is the way to go! Cooks it so evenly and quicker! Nice job!
post #5 of 14
Thread Starter 

Thx for the comments gents.....I don't think I want to cook chicken the old way again....this was way juicy and tender compared to separated parts.

post #6 of 14

How was the skin? After four smokes I'm still looking for the happy medium between tender, juicy chicken and crispy chicken. On my WSM 240 would not have crisped the skin, even without water.

 

They've all been delicious though!

post #7 of 14
Nice Smoke! When I smoke whole birds it's Spatched every time Turkeys, yep that's right Spatched! Quail, doves, game hens, pheasant, duck, yep all spatched.

POINTS!
post #8 of 14
That's my favorite way to cook chicken. Even in the oven, it's awesome!
post #9 of 14
Thread Starter 

I leave the skin on. I do use a pan of water in the pit. However I do not eat the skin. I prefer the tender meat.

post #10 of 14
Quote:
Originally Posted by gwschenk View Post

How was the skin? After four smokes I'm still looking for the happy medium between tender, juicy chicken and crispy chicken. On my WSM 240 would not have crisped the skin, even without water.

They've all been delicious though!
I cooked chickens in my wsm with no water pan, no heat shield whatsoever, just the chicken over the coals, skin came out crisp and the meat was still moist and tender.
post #11 of 14
Quote:
Originally Posted by krex1010 View Post

I cooked chickens in my wsm with no water pan, no heat shield whatsoever, just the chicken over the coals, skin came out crisp and the meat was still moist and tender.

Yeah that!

One thing to keep in mind is your pit temp needs to be above 325 to get a good crisp skin. The skin of the chicken needs to be dry before putting it in the smoker too. I now do all my poultry with a pit temp at or above 350.

http://www.smokingmeatforums.com/t/142448/dirtsailors-high-temp-chicken-smoke-debunking-that-low-and-slow-brined-and-spritzed-is-the-only-way-to-get-moist-chicken
post #12 of 14
Good looking birds! points.gif
I completely removed the skin from my last bird. It was kind of a job, but well worth it. Meat was just as juicy as with skin on, but the flavor of the rub really penetrated the meat.
post #13 of 14
  • ammaturesmoker  great looking birds  ... second  cleanest smoker I've even seen.
  •  
post #14 of 14
Thread Starter 

Thx.....I clean it before every use. I don't like build up.

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