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Spatchcocked a Couple of Birds

post #1 of 23
Thread Starter 
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
post #2 of 23
Man, those look delicious... PDT_Armataz_01_37.gif
post #3 of 23


Wutang, those look exceptional!! icon_wink.gif
post #4 of 23

I like the spatchcock method. Best chickens I've ever smoked have been spatchcocked.
post #5 of 23
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.
post #6 of 23
Thread Starter 
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.
post #7 of 23
Great job on the birds, high temps is the way to go for crispy skin. Thanks for sharing.
post #8 of 23
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...
post #9 of 23
Man, with these chickens, the cauliflower and the almonds...you've got the smoker working overtime. These look delicious. Great work.

points.giffor your first try at spatchcocking with excellent results.
post #10 of 23
Thread Starter 
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.
post #11 of 23
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.........
post #12 of 23
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. icon_cool.gif
post #13 of 23
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
post #14 of 23
Great job!! That is some good looking chicken!
post #15 of 23
Those look really good! Nice job, as usual. smile.gif
post #16 of 23
That made me laugh. Thanks, I needed that todayicon_confused.gif
post #17 of 23
Thread Starter 
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.
post #18 of 23
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!
post #19 of 23
Aloha Wutang,

I'm gonna use your brine with the next set of chicken I do. Thanks for the inspiration. icon_mrgreen.gif Great q-views.
post #20 of 23
Thread Starter 
Glad you like it. Let me know what you think of the brine.
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