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First Spatchcock Chicken

post #1 of 14
Thread Starter 
Taking my first shot at spatchcock chicken today...the Q-views from these forums and the fantastic ideas from its members are gonna make my family pack on some serious poundage if we aren't careful. Here's a shot of the bird pre-smoke. Rubbed down with some olive oil and Weber Beer Can Chicken seasoning. This stuff has a great smell to it. I'll let you know about the taste as soon as I get to try it. I also threw on some paprika for a bit of added color.



And after an hour on the smoke at 135 IT...



I'll be sure to post a pic of the finished product. Smoker is running around 285-290 with some KBB and cherry.
post #2 of 14
Thread Starter 
Here's the finished product ready to come in the house...

post #3 of 14

Those thighs would only look better in a cocktail dress!!

post #4 of 14
Tasty looking yardbird!
post #5 of 14
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post

Those thighs would only look better in a cocktail dress!!

My wife, who likes to poke fun at me for taking pictures of supper, joked that I should put a dress on it for the picture. Thanks!
Quote:
Originally Posted by b-one View Post

Tasty looking yardbird!

Thanks, b-one...she turned out pretty good!
post #6 of 14
Thread Starter 
Not much of a presenter...but here she is before the clan did away with her...

post #7 of 14
Thread Starter 
I've read on here about the skin being rubbery...mine cooked almost too much and was drier and crispier than I would have liked. Thinking next time I might spritz it with something. Thoughts?
post #8 of 14

I'll post my birds tomorrow, but personally I only like fried chicken skin. I peel the skin off of all my smoked poultry. I don't find it palatable at all, even crispy. T o me the meat gets just the right amount of flavor.

post #9 of 14
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post

I'll post my birds tomorrow, but personally I only like fried chicken skin. I peel the skin off of all my smoked poultry. I don't find it palatable at all, even crispy. T o me the meat gets just the right amount of flavor.

I couldn't convince my armchair quarterback (my master wife) that taking the skin off before the smoke was a good idea. I told her that I had read good things about smoking nekkid birds, but she didn't wanna hear it...such is life, I guess...
post #10 of 14

The chicken looks fantastic!

 

Great job!

 

Al

post #11 of 14

hi there, can I ask you did you brine the bird and how long did you smoke it for ? do you know about injecting with brine into the meat ? and did you smoke as a whole bird ? 

post #12 of 14
Thread Starter 
Quote:
Originally Posted by pepsone View Post

hi there, can I ask you did you brine the bird and how long did you smoke it for ? do you know about injecting with brine into the meat ? and did you smoke as a whole bird ? 

Pepsone, I did not brine the bird. Some folks do, some don't. I just unpackaged it, rubbed it down with EVOO and seasoned it. I did smoke it as a whole bird, just cut open and laid flat (spatchcock) and it took right at 2 hours at around 290-300*.
post #13 of 14
Quote:
Originally Posted by Jarhead1979 View Post


I couldn't convince my armchair quarterback (my master wife) that taking the skin off before the smoke was a good idea. I told her that I had read good things about smoking nekkid birds, but she didn't wanna hear it...such is life, I guess...


What I meant was I smoke the bird with the skin on, I just don't eat the skin.

post #14 of 14

Very nice color on that bird.I now only cook spatchcock birds. They come out so good and easy to cook evenly. Nice job.

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