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BC's Spatchcock Chicken & Second Dance with the WSM...And Q-View

post #1 of 12
Thread Starter 

I was going to smoke this chicken on my Mini WSM but decided that since this would have been only my second smoke on the WSM that I needed more experience with it instead.

 

Spatchcocked the critter.

 

 

 

Brined overnight in Chef Jimmy J's Poultry Brine...Thanks Jimmy!

 

 

 

Made a couple modifications to the WSM...Installed BBQ Guru's Eyelets which makes it very easy to thread my temp probes into the smoker.

 

Also fabricated a guide (from clay roof tiles) which keeps the charcoal in control when applying the Minion Method.

 

 

 

Used McCormick Montreal Chicken Seasoning and Apple wood chunks for the smoke...After three hours @ 250 degrees and an Internal temperature of 165 degrees,   the finished product.  This chicken didn't last very long,  so sorry,  there were no presentation photos.  Very juicy, delicious,  and enjoyed by all.

 

I must admit, using the Weber Smokey Mountain is becoming as easy as the Mini WSM.

 

Thanks to everyone who schooled me over the years...You guys here on the Forum are the Greatest!

 

 

 

Thanks for viewing and Keep On Smoking,

 

John

post #2 of 12
Tasty looking chicken!
post #3 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking chicken!


Thanks Dirt...Not only does it look tasty but indeed it was!

 

John

post #4 of 12

Awesome looking chicken, John!

 

Great color on the skin!

 

I bet it was really good!

 

POINTS!

 

Al

post #5 of 12
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Awesome looking chicken, John!

 

Great color on the skin!

 

I bet it was really good!

 

POINTS!

 

Al

Al,


Accolades coming from an expert Weber Smokey Mountain user really means a lot...Thanks for the points also!

 

Take care,

 

John

post #6 of 12
Tasty looking bird!
post #7 of 12
Thread Starter 
Quote:
Originally Posted by b-one View Post

Tasty looking bird!


Thanks b-one,

 

Everyone liked it and actually ate every bite...A testament to the "Power of The Thin Blue Smoke".

 

 

Thanks again,

 

John


Edited by BandCollector - 3/6/16 at 6:39pm
post #8 of 12

Nice bird! b

post #9 of 12

BC Nice job and I am impressed with the mods,I will be doing a Pork Shoulder today for my WSM break in 

Richie

 

:points:

post #10 of 12
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Nice bird! b

 

Quote:
Originally Posted by tropics View Post
 

BC Nice job and I am impressed with the mods,I will be doing a Pork Shoulder today for my WSM break in 

Richie

 

:points:


Thanks Brian & Richie,

 

You two guys have always been helpful and generous with your knowledge...You two are a valuable credit to the Sight and I am glad I have gotten to know you both!

 

Thanks for the points Richie!

 

Smoke on my friends,

 

John

post #11 of 12

Nice bird, great mods and nice post, John.

 

Points!

 

Disco

post #12 of 12
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Nice bird, great mods and nice post, John.

 

Points!

 

Disco


Thanks Disco,

 

Thanks for the points...It is always nice to here from our Canadian Cousins...Again, thanks for the kind words.

 

Keep on Smoking,

 

John

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