1st spatchcock and successful whole chickens

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cornman

Smoking Fanatic
Original poster
Sep 30, 2016
445
370
South central PA
We had two whole chickens we got on clearance and decided to give pulled smoked chicken a go. Rubbed them down with McCormick's Cowboy rob and oil.



First birds to be spatchcocked, and I put them on my WSM with two hickory and two apple chunks. I did have water in the pan but it did dry out for roughly the last half hour of the smoke. After 4 hours and an IT of 165, I took them off and let them rest for about a half hour.



The meat was juicy and tasted great. Two legs didn't even get pulled. We served it and everyone could put what and how much sauce they wanted. I go with Sweet Baby Rays and it was delicious. Rave reviews all around the table. This last pic is what was leftover after dinner. Didn't have the heart to scrap the skin...yet. Chicken omelettes and quesadillas are in this weeks meal forecast.

 
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Looks great I suggest trying a single spatchcock bird on the top rack no waterbowl at all with a full chimney of coals! You can take the skin off and crisp it in a 400*oven or under the broiler for a great snack.
 
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