Spatchcock Chicken on Lang 36"

[twoalpha]

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.

Larry

Great price on this chicken

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• twoalpha
• Feb 22, 2016

Dry rub applied

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• twoalpha
• Feb 22, 2016

On the Lang for 2 hours

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• twoalpha
• Feb 22, 2016

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

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• twoalpha
• Feb 22, 2016

After 3 hours and looking great

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• twoalpha
• Feb 22, 2016

Added some BBQ sauce just before removing

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• twoalpha
• Feb 22, 2016

After a short rest and ready for carving

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• twoalpha
• Feb 22, 2016

Carved into nice pieces

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• twoalpha
• Feb 22, 2016

Plated and ready to eat.

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• twoalpha
• Feb 22, 2016

Thanks for looking 

 

[SmokinAl]

Nice looking chicken Larry!

I can see how juicy it is.

The sticks are looking pretty good too!

POINTS!!

Al

 

[phatbac]

That looks like quality Q! Good job Larry!

Points!

Happy Smoking,

phatbac (Aaron)

 

[tropics]

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

Richie

 

[joe black]

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:

 

[dirtsailor2003]

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

POINTS!!!!

 

[twoalpha]

 
Nice looking chicken Larry!

I can see how juicy it is.

The sticks are looking pretty good too!

POINTS!!

Al

Al 

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

Thanks for the comment and the points.

 

[twoalpha]

 
That looks like quality Q! Good job Larry!

Points!

Happy Smoking,

phatbac (Aaron)

Aaron

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

Larry

 

[foamheart]

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.

 

[twoalpha]

 
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.

That was a 6# chicken and it was excellent.

Thanks for the point.

 

[foamheart]

 
That was a 6# chicken and it was excellent.

Thanks for the point.

You earned it.

 

[gary s]

Nice Looking Chicken and Sticks  

Gary

 

[family23425]

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


Thanks

 

[boykjo]

Excellent looking yard bird TA........

     Nice sticks too.................

Points!!!!

 

[travisty]

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!

 

[gary s]

 
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!

What temp you cooking at ?

Gary

 

[travisty]

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

 

[smokinpapist]

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


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[twoalpha]

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


Sent from my iPad using Tapatalk

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

Saves a few calories.

 

[twoalpha]

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

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.