Spatchcocked a Couple of Birds

wutang

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Jul 10, 2008

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Omaha, Ne

• Aug 11, 2009

• #1

I haven't smoked any chickens for a while and thought I would try spatchcocking them.

Here are the victims, about 5 lbs each.


Cut out the spine with shears


Here is a pic of it layed out.


Brined them overnight


Out of the brine, rinsed, dried and dusted with rub.


Ran the UDS at close to 300 burning RO lump and pecan & apple chunks. Here they are after hitting 170 internal.


These were by far the best chickens I have ever smoked. I made some slight changes to my usual brine. Not sure how much the spatchcock helped other than cooking time. But these birds were outstanding!

Thanks for looking

 

beer-b-q

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• Aug 11, 2009

• #2

Man, those look delicious...

 

memphisbud

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Lancaster Oh

• Aug 11, 2009

• #3

Wutang, those look exceptional!!

 

pignit

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Lookin at the Great Smoky Mountains

• Aug 11, 2009

• #4

Shweeeeeet!

I like the spatchcock method. Best chickens I've ever smoked have been spatchcocked.

 

herkysprings

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Jun 2, 2009

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Eugene, OR

• Aug 11, 2009

• #5

Yeah same. I was calling it butterflied, but that is how mine look. Sometiems I'll remove the breast bone too, it's fairly easy to do at that point.

 

wutang

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Omaha, Ne

• Aug 11, 2009

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I wasn't sure how much difference it made but these are by far the best tasting chickens I have smoked. Maybe I will have to do a side by side experiment, Beer Can Chix vs. Spatchcocked.

 

richoso1

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• Aug 11, 2009

• #7

Great job on the birds, high temps is the way to go for crispy skin. Thanks for sharing.

 

backcountry

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Jun 16, 2009

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• Aug 11, 2009

• #8

I'm yet to brine any of my yard birds... Your brine looks great with the pepercorns and oranges (at least that's what I saw...). Is that a secret brine or can you fill us in? I'd like to give brining a bird a go next time.

The finished product looks amazing. Might have to crank my temps a big higher next time and go for the crisp skin too...

 

the dude abides

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• Aug 11, 2009

• #9

Man, with these chickens, the cauliflower and the almonds...you've got the smoker working overtime. These look delicious. Great work.

for your first try at spatchcocking with excellent results.

 

wutang

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• Aug 11, 2009

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No secret brine. I have tweaked it along the way a few times but have settled in on this. It has really worked great.

1/2 gallon water
1/2 cup kosher salt
1/4 cup light brown sugar
2 tsp garlic powder
2 tsp onion powder
1 TBS whole peppercorns
1/2 tsp ground sage
1/2 tsp coriander
1/2 tsp thyme
the juice of 3 mandarin oranges. After squeezing juice from oranges I toss the orange halves in with the brine.

For this smoke I doubled this recipe to have enough to brine both birds. If you try it, be sure to let me know your results.

 

bigsteve

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• Aug 11, 2009

• #11

You cut their spines out, drown them, and threw them onto fire????? What a barbarian! Next thing you know, you're going to tell us you ate them for Chrissake.

They look great, BTW.........

 

backcountry

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Jun 16, 2009

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Central Canada

• Aug 11, 2009

• #12

Thanks Wutang! I'll be using that method on the next bird I do for sure and I'll post a q-view for sure. Citrus + Poultry = Sweet Goodness.

 

mballi3011

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• Aug 11, 2009

• #13

those are some mighty fine looking birds spatchcocked or butterflied they look good. I have grilled them that way before but never smoked them before but you know i will the next time. Great job Wutang

 

glgoodwin

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Jul 17, 2009

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Joplin, Mo

• Aug 11, 2009

• #14

Great job!! That is some good looking chicken!

 

irishteabear

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Downingtown, PA

• Aug 11, 2009

• #15

Those look really good! Nice job, as usual.

 

hhookk

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Saugus, Massachusetts

• Aug 12, 2009

• #16

That made me laugh. Thanks, I needed that today

 

wutang

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Omaha, Ne

• Aug 12, 2009

• #17

Thanks everyone.

Now that is funny. Thanks

I agree with Citrus + poultry. Definately a great combo. I am looking forward to seeing how yours comes out.

 

fire it up

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• Aug 12, 2009

• #18

Mmmmmmmmm.......
Those birds look mighty tasty. Never tried to spatchcock a bird but I definitely will have to try it. Not only quicker cook time but more smoke penetration to the innerds!

 

old poi dog

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Maui, Hi.

• Aug 13, 2009

• #19

Aloha Wutang,

I'm gonna use your brine with the next set of chicken I do. Thanks for the inspiration.

Great q-views.

 

wutang

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Omaha, Ne

• Aug 13, 2009

• #20

Glad you like it. Let me know what you think of the brine.