Yes, ANOTHER 1st Spatchcock!

SmokyMose · Jul 9, 2017

I dropped into the small Mexican grocery where I get really nice Jalapenos to get some skirt steak and they had some really nice whole chickens. Since we're a little burned out on Pork I decided it was time to try Spatchcock.

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SmokyMose
Jul 9, 2017

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SmokyMose
Jul 9, 2017

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SmokyMose
Jul 9, 2017

I didn't get started 'til 8 this morning so it didn't get in the brine 'til 8:30. I figured starting the cook at 2, but the Mrs was afraid that big bird wouldn't be done by dinnertime, so it only got around 3 hours brine. Oh well...

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SmokyMose
Jul 9, 2017

I thought I had Maple syrup but no. Instead of a run to the store we decided to go with something my daughter gave me last year for Father's Day that we'd forgotten about.

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SmokyMose
Jul 9, 2017

With a little spice rub and a bit of sauce it went in at 12 noon.

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SmokyMose
Jul 9, 2017

I'll keep you posted..

tallbm · Jul 9, 2017

Oh I bet that comes out nice!

I never knew anyone who smoked much chicken. Now I know tons of people who grill chicken but never any that smoked it.

Let me tell you when I started smoking and practicing on chicken since it was cheap, I could not believe that people do not smoke chicken more often.

Once you figure out how to get past the though skin quirks and start brining breasts or whole chickens, you can turn out some AMAZING meat!

My eyes have been opened for sure and I bet your spatched chicken turns out great!

SmokyMose · Jul 9, 2017

When the Maverick hit 145 I sauced a little and flipped it over and sauced the bottom.

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SmokyMose
Jul 9, 2017

When I reinserted the Maverick it said 158. (?!)
This is going to be a manual temp check...
Finally done. Roughly a 4 hr cook.

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SmokyMose
Jul 9, 2017

While I was squaring away the smoker the Mrs attacked it! This is what was left..

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SmokyMose
Jul 9, 2017

Now for a little "me time"!

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SmokyMose
Jul 9, 2017

Smoke on, boys and girls!

Dan

tallbm · Jul 9, 2017

Looks good!

What wood did you smoke with and how long did you apply the smoke?

Oh, also what temp did you run the smoker at? I try for 325F so the chicken skin comes out edible. If I go under 300F I get rubbery tough chicken skin.

pc farmer · Jul 9, 2017

Tasty looking bird.

lancep · Jul 9, 2017

Nice bird! That's why I deal with the smoker after dinner...

SmokinAl · Jul 10, 2017

Nice job Dan!

Great color on that bird!

Al

SmokyMose · Jul 10, 2017

TallBM said:
Looks good!

What wood did you smoke with and how long did you apply the smoke?

Oh, also what temp did you run the smoker at? I try for 325F so the chicken skin comes out edible. If I go under 300F I get rubbery tough chicken skin.

I started with Maple and after a couple hours went to Hickory. In the offset it was smoke all the way.

Pit temps averaged between 250 and 270. I let it go to 300 and moved the bird closer to the hot end for the last 20 minutes or so and the skin came out not crisp but not rubbery either. It wasn't bite through but it cut easily with a knife. I'm thinking the legs and wings had some crisp to them, but I didn't get any

myownidaho · Jul 10, 2017

Nice job, Dan! Point!

tallbm · Jul 10, 2017

SmokeyMose said:
I started with Maple and after a couple hours went to Hickory. In the offset it was smoke all the way.

Pit temps averaged between 250 and 270. I let it go to 300 and moved the bird closer to the hot end for the last 20 minutes or so and the skin came out not crisp but not rubbery either. It wasn't bite through but it cut easily with a knife. I'm thinking the legs and wings had some crisp to them, but I didn't get any

Thanks for the info.

Yeah the poultry skin thing is something I always ask about because I like to share what info I have and gather as much as I can on edible skin. I have good luck with edible chicken skin at 325F.

I guess you will just have to cook another chicken to get some of those legs and wings :P

SmokyMose · Jul 10, 2017

MyOwnIdaho said:
Nice job, Dan! Point!

Thank you, Idaho!

SmokyMose · Jul 10, 2017

TallBM said:
SmokeyMose said:

I started with Maple and after a couple hours went to Hickory. In the offset it was smoke all the way.

Pit temps averaged between 250 and 270. I let it go to 300 and moved the bird closer to the hot end for the last 20 minutes or so and the skin came out not crisp but not rubbery either. It wasn't bite through but it cut easily with a knife. I'm thinking the legs and wings had some crisp to them, but I didn't get any

Click to expand...

Thanks for the info.

Yeah the poultry skin thing is something I always ask about because I like to share what info I have and gather as much as I can on edible skin. I have good luck with edible chicken skin at 325F.

I guess you will just have to cook another chicken to get some of those legs and wings :P

The next chicken will be wings on the Weber. A Vortex/Birthday Present should be here any day now

SmokyMose · Jul 10, 2017

c farmer said:
Tasty looking bird.

Thanks, farmer. It was!

SmokyMose · Jul 10, 2017

LanceP said:
Nice bird! That's why I deal with the smoker after dinner...

Every time I do that it ends up getting done the next day, but I get your point....

smoketrailsteve · Jul 10, 2017

Looks amazing! I will have to try that out.

SmokyMose · Jul 10, 2017

SmokinAl said:
Nice job Dan!

Great color on that bird!

Al

Thanks, Al. I've been meaning to try it and finally got around to it. It won't be the last!

Yes, ANOTHER 1st Spatchcock!

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