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How to spatchcock chicken

post #1 of 8
Thread Starter 

Here's an easy to follow video on how to spatchcock a chicken. Some new smokers may not be familiar with this technique, but it does cut-down on time spent with your smoker,and you can use your grill in an indirect heat method too. Go to Wiki,click on Browse All Wikis, then click on Spatchcock Chicken.

post #2 of 8

Totally love spatchcocked yardbird.  Fell in love with it after trying it out...pretty simple once you do it once, you are on it.  Cut out the spine, slice cartilage and breastbone, I slice the bird in half, EVOO and rub, bone down and go to town.  Juiciest bird I have ever made.

 

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post #3 of 8

The spatchcocked chickens always look so tender and juicy. Nice pics, Rich!

post #4 of 8

If you're smoking this, what temp and roughly how long do you plan on it being in the smoker?

post #5 of 8

And if you are grilling it how long might you grill one over direct heat?  I don't plan on smoking the bird on the grill this weekend (wife doesn't like the smoke, I know she's crazy...) so why do indirect right?

post #6 of 8

Im cooking my first spatchcocked chicken tomorrow. Its soaking in brine(thats also a first for me) right now

post #7 of 8
Quote:
Originally Posted by rosencra38 View Post

And if you are grilling it how long might you grill one over direct heat?  I don't plan on smoking the bird on the grill this weekend (wife doesn't like the smoke, I know she's crazy...) so why do indirect right?


I did my first one last night right over the flames.  I rubbed it the night before with some extra under the breast skin, then fired up the grill (gas, medium heat) until it read about 350. Put it breast down on the grill for about 10 mins and it got nice and brown with some good char marks. flipped it over, put some butter under the breast skin and mopped it with a bit of cider vin, AJ, and brown sugar.  Turned the heat down after another 10 and let it go for about 15 more mins.  some of the most perfectly done chicken Ive ever had.

post #8 of 8

I haven't done mine over direct heat, I use my Traeger 075 for just about everything.  I do have a Kamado Joe now, so I have been playing with indirect and direct heat for sear and char lately.  Nothing is as juicy as a smoked spatch though, thinking about spatching a turkey this weekend.

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