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Spatch-cocked Chickens w Q View

post #1 of 7
Thread Starter 

Pretty simple smoke here, but this came out wonderful.  We had some friends over and this was part of the feast.


I learned this "Spatch-cock" method on this site a couple years back.  You cut out the backbone with some sharp shears and butterfly the bird open.  It cooks a lot faster, and I think it helps the smoke penetrate the meat easier.  I injected it lightly with a mixture of melted butter and Wicker's marinade.  I then rubbed the skin with olive oil and then gave it a heavy sprinkle of rub.  I used my kettle for this, building a briq fire on one side and the birds on the other.  I threw some hickory chips in and let those chicks cook until they hit 175*.  Juicy and great flavor!


Prepped up:


IMG00062-20100815-1521 00000.jpg


The birds are on:




After a couple of hours:






Edited by BigNick - 11/23/10 at 9:06pm
post #2 of 7

Nice job Nick !!!!


Great looking Chicken!


Good job sucking that gut in too!





post #3 of 7

Nice lookin birds, and you should be proud of your beer gut, it's been paid for

post #4 of 7

Chicken looks great... Nice Job...

post #5 of 7

Nice looking chicken man -

post #6 of 7

nice Q view 


i just finished eating, and those birds made me hungry again!  LOL


and, ohhhhhh!  so that's what spatch-cocked means!  i've heard the term, but never knew what it meant.  thanks!

post #7 of 7

Nice, those look good and i just tried them this way last time and i think i will always do them like this, they do cook quicker and seem to take

in more flavor being cut open.

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