Spatchcock Chicken on Lang 36"

Discussion in 'Poultry' started by twoalpha, Feb 22, 2016.

  1. twoalpha

    twoalpha Smoking Fanatic

    Spatchcock Chicken. I have done a lot of chicken many ways in the past and wanted to try my hand at Spatchcocking this bird. In the end I have to say that this is a great way to prepare a tasty yard bird.

    Pick up this 6# beauty for $.89/lb for this smoke. After rinsing with cold water mixed up a dry rub of spices and applied to both sides and let set out for 30 minutes while the Lang was stabilizing at 300.

    Placed it on the Lang breast side up for the duration. Took 3 hours for the breast to reach IT of 167 and the thighs were at 170. During the last 15 minutes added some BBQ sauce as the final topping.

    Skin was good bite through and seasoned just right. Next time I will probably leave the sauce off and just serve it on the side or apply sooner and dry it up a little more. Still a great smoke, very tender and juicy.

    Hope you enjoy.


    Great price on this chicken

    Dry rub applied

    On the Lang for 2 hours

    Was a smoking day and finished 5# of Sticks on the MES

    After 3 hours and looking great

    Added some BBQ sauce just before removing

    After a short rest and ready for carving

    Carved into nice pieces

    Plated and ready to eat.

    Thanks for looking 
    phatbac, gary s, tropics and 11 others like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice looking chicken Larry!

    I can see how juicy it is.

    The sticks are looking pretty good too!


  3. phatbac

    phatbac Master of the Pit

    That looks like quality Q! Good job Larry!



    Happy Smoking,

    phatbac (Aaron)
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Larry that looks great and you don't have to be afraid of carrots Points

  5. joe black

    joe black Master of the Pit OTBS Member

    Larry, That's some awesome looking bird. I think spatching is the only way to go. I do both chickens and turkeys now and the family loves them. I really enjoyed the pics. Joe :points:
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking bird Larry. I spatch 99% of my whole birds, even turkeys. They just cook better.

    Last edited: Feb 22, 2016
  7. twoalpha

    twoalpha Smoking Fanatic


    Chicken seemed to hold in the juices. Had very little in the catch pan during the smoke.

    Thanks for the comment and the points.
  8. twoalpha

    twoalpha Smoking Fanatic


    Thanks for the point and keep that new Lang of yours fired up.

  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Excellent job man, that is one of the happiest chickens I have seen on the board.

    Great job and I am sure you were rewarded with an outstanding meal.
  10. twoalpha

    twoalpha Smoking Fanatic

    That was a 6# chicken and it was excellent.

    Thanks for the point.
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You earned it.
  12. Nice Looking Chicken and Sticks  [​IMG]

  13. family23425

    family23425 Newbie

    Curious - what's are the 5# of sticks - they look great. Maybe I missed it.

  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Excellent looking yard bird TA........[​IMG]      Nice sticks too.................[​IMG]

  15. travisty

    travisty Smoking Fanatic SMF Premier Member

    Ive done just a few spatchies now, and for some reason the skin turns out almost inedible. Way too smoky and rubbery like leather, while the meat is amazing I would love to be able to eat the skin too.

    Im aware of the issues of it not being crispy due to the tem-p, and honestly I like a tender skin too, so im not looking for crisp. Any recommendations from anyone to make the skin more edible?

    Ive thought of spritzing with something throughout, and maybe the BBQ sauce you did helped too, so I may try that. I have tried putting butter both under and on the skin and that didn't really help either. What do you guys think?

    Sorry to hijack your post! [​IMG]
  16. What temp you cooking at ?

  17. travisty

    travisty Smoking Fanatic SMF Premier Member

    Was doing 275 (the highest my MES goes to) until get to IT 165 on MAV
  18. smokinpapist

    smokinpapist Smoke Blower

    Great job. So I saw the Truvia Brown Sugar doe it work well?

    Sent from my iPad using Tapatalk
  19. twoalpha

    twoalpha Smoking Fanatic

    Truvia seems as good as the regular brown sugar to me.

    Saves a few calories.
  20. twoalpha

    twoalpha Smoking Fanatic

    Have you checked the actual temp in the MES with a calibrated probe? MES readings are known for being inaccurate.

    Also keep the vent open.

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