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My first spatchcock chicken

post #1 of 11
Thread Starter 
I'm trying my first spatchcock chicken.
I'm using Tip's Slaughterhouse Brine and Jeff's Texas style rub.

As you can see from the photo, I had some issues getting the rub to stay on the leg quarters even though I rubbed the bird down with olive oil. I wound up just sprinkling the rub on them right before I put the chicken in the smoker.

I also found that the rub tended to clump up a bit, too. Hopefully it'll be OK. Relying on a degree of beginner's luck.

post #2 of 11

Looks like a good start!

 

How did it turn out?

 

Al

post #3 of 11

Knowing tip personally  , I've used that brine often, along with other recipe type stuffs, Your bird will be great...

post #4 of 11
You can make your rub and mix it in butter.. lift the skin around the breast and thighs carefully.. and shove the rub butter under the skin too.. the skin will hold it in pockets and crisp up better if it's not firmly attached to the meat. 🍺 rub outside too..

Have fun! 🎖
post #5 of 11
Quote:
Originally Posted by Rings R Us View Post

You can make your rub and mix it in butter.. lift the skin around the breast and thighs carefully.. and shove the rub butter under the skin too.. the skin will hold it in pockets and crisp up better if it's not firmly attached to the meat. 🍺 rub outside too..

Have fun! 🎖

Yup! I do a wet rub as well but I use olive oil. Works great!
post #6 of 11
I been wanting to smoke Cornish hens.
post #7 of 11
Lots of good beginings , be sure to show the plated shot before you devour it , OK?i

Have fun and . . .
post #8 of 11

:popcorn  Finished pics coming....?? 

post #9 of 11
Thread Starter 
Quote:
Originally Posted by AB Canuck View Post

popcorn.gif   Finished pics coming....?? 


Thanks, all!

My hat's definitely off to Tip! Never, in my 55 years, have I ever had such juicy, succulent chicken! The leg quarters were almost a religious experience but compared to the breast they were dry.

Everyone's mouth was watering and I was virtually attacked when I walked in the door. But I think my wife may have a shot or two also during carving. I'll check with her to see and upload them.
post #10 of 11
Thread Starter 
PS
Everyone loved Jeff's Texas style rub, too. I cut back on the cayenne by about a third because some aren't fond of heat. It came out great! Just a hint of sneaky heat in the back of the throat. Great flavor overall
post #11 of 11

  Great looking bird sounds like it tasted great.... way to go. Point...

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