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My first Spatchcock chicken attempt

post #1 of 18
Thread Starter 
Well, I finally did my first spatchcock chicken smoke yesterday for the family. Here’s a couple birds smothered with butter and a little minced garlic, both under and on top of the skin. One bird was dusted with McCormick’s Montreal Chicken while the other one was coated with Dan Pastorini's Garlic & Herb chicken Seasoning. Let the chicken sit while I went to get the gasser up and running.


Mr. Gasser with mail box mod. Worked like a champ.





Smoked at 275* using Hickory pellets for almost 3 hours til I reached an IT of 165* Of course why would I even consider the impact of the taste of the bottom bird in the smoker with the upper bird dripping away. LOL. After smoking, I quickly threw the birds on the grill to help crispieyes (new word) the skin a little.

Though, the family was extremely happy with the results, next time I’ll just use one rub on both birds. Very moist meat. Made tons of leftover. Yum! Oh and I just realized while looking at the bottom pics, the bottom bird must have been partially laying on top of the upper bird for you can see some pretty white skin. Definitely not picture perfect......... LOL!
post #2 of 18

Looks perfect Craig!

 

How did it taste?

 

Al

post #3 of 18
Thread Starter 

Al,

We loved it.  Never done chicken this way before and I tell ya, don't think I'll ever do chicken any other way in the future.   Looking forward to experiment with other different rubs but that Montreal Chicken rub is a keeper.  Wife wants me to do a batch of birds for her work.   Daughter want's me to do a couple birds for her boy friend.  OMG!

post #4 of 18

Glad to hear it Craig!

 

I started spatchcocking chicken & turkeys a couple of years ago, & haven't done one any other way since.

 

They cook much more evenly & seem to be more juicy too.

 

Sounds like your the neighborhood chicken man now!!  :icon_biggrin: 

 

Al

post #5 of 18
Those birds look delicious. Try using some butter with Jeff's rub mixed in. I put it under the skin and on top. Also on top, I'll sprinkle a little of Webers Kickin' Chicken. It turns out good for me. It's good to have another spatchcock desciple.

By the way, the word is crisperize. Don't you no nuthin bout anglish.
post #6 of 18

Looks pretty good to me,being I never did a spatchcock either

Richie

post #7 of 18
Richie, I can't really believe that you have never spatched a chicken. If you try it I believe that you will like it. But, who am I to give you cooking suggestions.
post #8 of 18
Quote:
Originally Posted by Joe Black View Post

Richie, I can't really believe that you have never spatched a chicken. If you try it I believe that you will like it. But, who am I to give you cooking suggestions.

Really never did I do take some bones out at times

http://www.smokingmeatforums.com/t/170393/relleno-manok-stuffed-chicken-w-rice-beans-q-view

 

Richie

post #9 of 18
Those look delicious. I'm glad they turned out good for you. 😋😋
post #10 of 18
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Those birds look delicious. Try using some butter with Jeff's rub mixed in. I put it under the skin and on top. Also on top, I'll sprinkle a little of Webers Kickin' Chicken. It turns out good for me. It's good to have another spatchcock desciple.

By the way, the word is crisperize. Don't you no nuthin bout anglish.

 

Joe,

Funny that I almost did Jeff's rub on the of the birds, but had too many rub choices to go thru.  Next time, I will give it a try. 

post #11 of 18

Welcome to the the Order of the Spatched bird! 99% of the poultry I cook is spatched. Crank that gasser up next go around to 325°-350°. Then you wont need to crisp up the skin! I Or try a naked spatchy, or a smoker fried spatchy.

 

A few recipes to wet your whistle

 

http://www.smokingmeatforums.com/t/169653/nakeeeeeeed-bird

 

http://www.smokingmeatforums.com/t/170968/peachy-bird-and-cider-bacon-braises-sprouts

 

http://www.smokingmeatforums.com/t/154228/smokin-hot-spatchy

 

http://www.smokingmeatforums.com/t/158234/smokin-good-smoker-fried-spattlebird

post #12 of 18
Thread Starter 

Case,

Thanks for the ideas.  How long does it normally take you to cook a whole bird at 325-350?   After looking at a couple of your links above, I just might try doing a skinless bird next.

post #13 of 18
Well done, good looking results.
Did my first one as a Spatchy and have never done it any other way. The results were so good, I have just stuck with doing it that way. My family expects a smoked turkey once a month now.
post #14 of 18
Spatchcock is one of the many things I haven't tried yet but mean to.
The funny thing is that I've just acquired an offset charcoal/wood burner, but I've been using the same MB gasser that you have (with wheels even!) And have a mailbox mod. The Mrs wants me to get rid of it for patio space, but I'm pushing back. You've given me another reason!
Nice cook!

Dan

points.gif
post #15 of 18

Great looking spatchies, nice work! Points!

post #16 of 18
Quote:
Originally Posted by SmokinAl View Post
 

Glad to hear it Craig!

 

I started spatchcocking chicken & turkeys a couple of years ago, & haven't done one any other way since.

 

They cook much more evenly & seem to be more juicy too.

 

Sounds like your the neighborhood chicken man now!!  :icon_biggrin: 

 

Al

my favorite is to make chicken salad with 1

post #17 of 18

Nice looking birds there, Craig.  I take it you preferred the one with the Montreal Chicken spice?

 

Gary

post #18 of 18
Thread Starter 

Gary,

It was close but yes for Montreal Chicken.

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