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Spatchcocked chicken with Q view

post #1 of 9
Thread Starter 
I picked up a small 4pound chicken the other day and the wife gave me the go ahead for a smoked bird. Ever since spatchcocking my first chicken a few months back, that's the only way I'll smoke an entire bird -- no more beer can chickens for me!



This is the first shot I took. My wife isn't a fan of a rub on top of BBQ sauce so just rinsed and patted dry for this guy. Tried to maintain a temp of 350 for a crispy skin.



You can see the skin is starting to crisp up here. Btw, love my igrill device

Here's the final shot, slathered (read as ruined) with my wife's favorite BBQ sauce.


Turned out excellent, IMO.

Thanks for checking it out!
post #2 of 9

Nice job on that chicken.  I'm gonna have to try this.

 

Mike

post #3 of 9
Tasty looking bird! Best way to cook whole poultry.

Anyone that complains about presentation, hasn't seen a spatched bird!
post #4 of 9
Great job! I'm going to have to do that this weekend! Points for helping me figure out Saturday diner!
post #5 of 9

Really nice looking bird.:points:

post #6 of 9

Nice job!

 

That's the only way we do them too.

 

They seem to cook so much more even.

 

Al

post #7 of 9
Good looking bird. That's the way I like 'em. I'll have to try one naked sometime.
post #8 of 9

That is a nice color on that bird,I may try spatchcocked during the summer

Richie

post #9 of 9
Thread Starter 
Quote:
Originally Posted by tropics View Post

That is a nice color on that bird,I may try spatchcocked during the summer
Richie

Thanks. I used a combination of hickory and cherry chunks. I used this combo for some whole 13lb turkeys I did when ironing out my thanksgiving day bird I had some great color on that guy too

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