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Spatchcocked Bird on the Drum

post #1 of 17
Thread Starter 

Butterfly'd, injected w/ Tony Chachere's Honey BBQ, and seasoned w/ some Lowrys and Kirkland sweet mesquite.

 

Threw it on the drum about an hour ago. Kingsford Comp w/ some apple chunks.

 

Cookin @ 250. So far so good

 

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post #2 of 17

Looking good there.

post #3 of 17

ok, school me. Is spatchcocked just butterflied basically?

post #4 of 17
Thread Starter 



 

Quote:
Originally Posted by FFTWarren View Post

ok, school me. Is spatchcocked just butterflied basically?



Yup. That's it. Here's a great video...prolly a wiki too somewhere on here

 

post #5 of 17

Looking great, I really need to try a spatchcocked bird someday.

post #6 of 17

I have always wanted to try one. Are there any advantages in doing them this way (cook faster, more room in smoker, taste etc.)????

post #7 of 17
Thread Starter 

This is my first..i was in the same boat as you all.

 

So far, it's cookin along the same time line/temp as a beer can chicken.

 

it really was quick and easy to do though

 

post #8 of 17
Thread Starter 

Quote:

Originally Posted by rbranstner View Post

I have always wanted to try one. Are there any advantages in doing them this way (cook faster, more room in smoker, taste etc.)????


One advantage I would see...for Drums...One wouldnt have to worry about a domed lid, and could even do a chicken on the bottom rack rather than an upright beer can style
 

post #9 of 17
Thread Starter 

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post #10 of 17

mmmmm mmm

post #11 of 17

 

 

 

 

YUMMMO

post #12 of 17

Great looking bird.  Andy by the way, nice patio and back yard.

post #13 of 17
Thread Starter 
Quote:
Originally Posted by Smoke 2 Geaux View Post

Great looking bird.  Andy by the way, nice patio and back yard.


Thanks Smoke 2 Geaux!
 

post #14 of 17

That looks Goooooood

post #15 of 17

well you inspired me. I just put a chicken on the counter to thaw. I'll split it tonight and put it in a brine and cook it tomorrow or wednesday. got plans tomorrow so depending on what time I get back as to when I get it done

post #16 of 17

I've only done the Beer Can method, so I'll have to try this way and see how it goes.

post #17 of 17

just got done spatchcocking the bird according to the above video(all went well). Then put it in a brine to soak. just kinda threw some stuff in there that I felt would mesh well together(which is how I do most of my cooking) and so far it smells and looks really good. stand by for Qview, will post when I remove from brine and follow it until it is finished.

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