Chicken, my new favorite method

[oldschoolbbq]

Would be fun to try one like that, should have a lot f flavor.

 

[oldschoolbbq]

Hmm. Me thinks I'll give that try.

. And will be nice and spicy.

 

[brady311]

 I am giving your rub recipe a try today. My 7 year old son who loves chicken said i had to make it because it looks amazing. I am using chicken quarters and i added rosemary to the rub.

chicken.jpg

• brady311
• Nov 16, 2013

 

[GaryHibbert]

Hey Chef

Just exactly how do you spatchcock a chicken.  I've been looking, and everybody talks about it but nobody really says.  Up here in the bush, I fear that is a totally new word/concept..  If we want breast and thighs, we generally just step on the wings and pull up on the legs and everything not reuqired stays behind

All help greatly appreciated

Gary

 

[Bearcarver]

Gary,

Check this out:

http://www.smokingmeatforums.com/a/spatchcock-chicken

Bear

 

[GaryHibbert]

Great video, Bear

Thanks a lot--now I know

Gary

 

[scooper]

 
Great looking chicken Scooper, and sounds as though it would be a taste that my wife and I would really like. One question..I'm assuming the 2.5 oz. each of salt and sugar is weight   and not volume, am I right?. Man if there is a to screw something up I will find it and I want to do this in the next day or so.

Bob

Sorry I did not get back to you sooner.  I have been busy with work, and down with some back issues.  I did reply to your ?'s about the propane smoker in the PM. 

The measurement is a volume measure.  The original recipe I believe is a variation of a poultry brine floating around.  [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:TargetScreenSize>800x600</o:TargetScreenSize> </o:OfficeDocumentSettings></xml><![endif]Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles

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Accent 6"/> <w:LsdException Locked="false" Priority="68" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/> <w:LsdException Locked="false" Priority="69" SemiHidden="false" UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/> <w:LsdException Locked="false" Priority="70" SemiHidden="false" UnhideWhenUsed="false" Name="Dark List Accent 6"/> <w:LsdException Locked="false" Priority="71" SemiHidden="false" UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/> <w:LsdException Locked="false" Priority="72" SemiHidden="false" UnhideWhenUsed="false" Name="Colorful List Accent 6"/> <w:LsdException Locked="false" Priority="73" SemiHidden="false" UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/> <w:LsdException Locked="false" Priority="19" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/> <w:LsdException Locked="false" Priority="21" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/> <w:LsdException Locked="false" Priority="31" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/> <w:LsdException Locked="false" Priority="32" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/> <w:LsdException Locked="false" Priority="33" SemiHidden="false" UnhideWhenUsed="false" QFormat="true" Name="Book Title"/> <w:LsdException Locked="false" Priority="37" Name="Bibliography"/> <w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/> </w:LatentStyles></xml><![endif][if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable{mso-style-name:"Table Normal";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-priority:99;mso-style-parent:"";mso-padding-alt:0in 5.4pt 0in 5.4pt;mso-para-margin:0in;mso-para-margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:10.0pt;font-family:"Times New Roman","serif";}</style><![endif] I just multiplied the measurements for how much water I needed. 

 

[scooper]

I found the original poultry brine.

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

[mchar69]

I followed your recipe and brined a spatched chicken. Excellent.

Then smoked 2 1'2 hrs.

My mistake - Mesquite too strong and long. (for most people.

That was my excuse to eat just about the whole thing myself!)

The bird was still REALLY moist, but was oversmoked.

It was actually the moistest (? ) I have ever had off my grill. 

BUT - I'm not sure the Sugar topcoat

concept was working for me, tasted great, disappeared!

AND the brining was a revelation!

Thank you a million for that and it should be a sticky.

My next spatch will be your brine,

then my spicy creole rub, then a lighter applewood smoke for less time.

I'll post up here when that will happen - Maybe Superbowl Sunday!

Happy Smoking.

Mark

 

[scooper]

Thank you, and I am glad you liked it!  The brine really does help with the moisture.  I have done it with mesquite before, but I always mix it with apple or cherry to mellow it out. 

I made some while the daughter, son in law, and grand kids were here over the holidays.  It was a huge hit.  I know the SIL liked it because he asked for the recipe.  He has a Traeger, but he's fairly new to smoking, and doesn't like it too complicated.  So he said he probably wouldn't bother with the brine/marinade part.  I tried to explain why it was important, but then I realized that whenever the grand kids eat here, they always say my BBQ is better than their dads.  So I didn't push the brine on him too much.  I like the ego boost!  LOL

 

[mchar69]

So he said he probably wouldn't bother with the brine/marinade part.

He'll learn!

Gently nudge him and tell him I SAID SO!

I am re-thinking the smoke and next time will use apple - perhaps the harsher

Mesquite changed your flavor -  I'll try the Creole and your rub, and do a taste test.

With Q-View of course!

To Brine, or NOT to Brine.... really isn't any question at all!

 

[bigr314]

Just saw your post. That chicken looks unbelievable. I will be cooking this on my next cook. Thank you so much for sharing.

 

[GaryHibbert]

I just had my first spatchcocked chicken yeasterday.  Unbeleivable!!.  It was a store bought/Louisianna spice version that Linda oven cooked as I was late coming home.  Stuffed with rice and egg plant (which I hate)  Absolutely deliciouse.  OK, I'm hooked.  LOL  Now just gotta do my own version of this.......

Gary

 

[speeddemon40]

This looks like a great recipe! I think I am going to try it for my first smoke this weekend.

A few questions though. How large of a bird was that? That seems like a lot of brine/ marinade for the 3 lb bird I got.

Also, do you rinse the bird after brining, before you apply the rub?

Thanks!

 

[humdinger]

Speeddemon,
Yes, rinse the bird first to get all the salt off. I sometimes pat dry with a few paper towels after rinsing too.

 

[speeddemon40]

Turned out pretty good for my first go at smoking! Thanks for a great recipe!

 

[rshermaniv]

I was going to smoke a chicken this past weekend so I perused the forum looking for a good recipe and I stumbled upon Scooper's recipe.  It looked intriguing with the Catalina and Louisiana hot sauce brine, so I decided to give it a go.

Here's the chicken before going on the smoker with the rub applied:

smokin chick before.JPG

• rshermaniv
• Jan 20, 2014

and there was alot of extra room in the 2.5 gallon zip lock bag, even with the chicken in there so i added 12 wings to the brine bag, so here they are with the rub about to go in the smoker:

smokin wings before.jpg

• rshermaniv
• Jan 20, 2014

Here's the smoker at work, and my dog Wolf enjoying them smells...

smokin smoker.jpg

• rshermaniv
• Jan 20, 2014

This is how you smoke meat in San Diego in the middle of January by the way...

smokin cig.JPG

• rshermaniv
• Jan 20, 2014

And this is how the chicken turned out, beautiful!

smokin chick done.jpg

• rshermaniv
• Jan 20, 2014

I would have to agree with Scooper, this is the best chicken I have ever baked, grilled, smoked, etc...  The flavor of the brine really penetrates all the way through with the 48 hour soak, and the chicken stays nice and moist all the way through.  I smoked it at 250-300 degrees until an internal temperature of 165, then i pulled and put into an over at 400 for about 10 minutes to crisp up the skin.

I also must say this, the wife and I normally don't like "moist" chicken, we want it cooked all the way through, the crispier the better.  But this chicken changed our minds.  This was moist, but a different kind of moist.  The usual moist gives us the impression its not really cooked all the way through, the moist from this smoke can only be described as delicious!

I will be using this marinade and dry rib from now on!  Thanks again for your help Scooper!  

(and on another note, I couldn't figure out how to get this pictures to print right side up, even though I did save them correctly, right side up, the auto-format is tipping them on their side.  If any moderator can fix the picture orientation that would be great.  If it's unfixable then meh...  advice on how to fix this in the future would be appreciated!)

 

[sushitampa]

this looks so damn good! have to try this next time i defrost some chyocken!

 

[jaxrmrjmr]

 
I was going to smoke a chicken this past weekend so I perused the forum looking for a good recipe and I stumbled upon Scooper's recipe.  It looked intriguing with the Catalina and Louisiana hot sauce brine, so I decided to give it a go.

Here's the chicken before going on the smoker with the rub applied:

smokin chick before.JPG

• rshermaniv
• Jan 20, 2014

and there was alot of extra room in the 2.5 gallon zip lock bag, even with the chicken in there so i added 12 wings to the brine bag, so here they are with the rub about to go in the smoker:

smokin wings before.jpg

• rshermaniv
• Jan 20, 2014

Here's the smoker at work, and my dog Wolf enjoying them smells...

smokin smoker.jpg

• rshermaniv
• Jan 20, 2014

This is how you smoke meat in San Diego in the middle of January by the way...

smokin cig.JPG

• rshermaniv
• Jan 20, 2014

And this is how the chicken turned out, beautiful!

smokin chick done.jpg

• rshermaniv
• Jan 20, 2014

I would have to agree with Scooper, this is the best chicken I have ever baked, grilled, smoked, etc...  The flavor of the brine really penetrates all the way through with the 48 hour soak, and the chicken stays nice and moist all the way through.  I smoked it at 250-300 degrees until an internal temperature of 165, then i pulled and put into an over at 400 for about 10 minutes to crisp up the skin.

I also must say this, the wife and I normally don't like "moist" chicken, we want it cooked all the way through, the crispier the better.  But this chicken changed our minds.  This was moist, but a different kind of moist.  The usual moist gives us the impression its not really cooked all the way through, the moist from this smoke can only be described as delicious!

I will be using this marinade and dry rib from now on!  Thanks again for your help Scooper!  

(and on another note, I couldn't figure out how to get this pictures to print right side up, even though I did save them correctly, right side up, the auto-format is tipping them on their side.  If any moderator can fix the picture orientation that would be great.  If it's unfixable then meh...  advice on how to fix this in the future would be appreciated!)

Good looking chicken there.  I think the thing that some people have against "moist" chicken is that it can come along with a sort of mushy texture.  That usually means too much sugar in the brine.  This can be fixed by either decreasing the amount of sugar or introducing an acid to the brine.  Scoop uses the vinegar in the dressing (an acid) to keep the bird from getting mushy even though he brines it for two days.

Just stumbled across this thread and I will have to try.  I love hot wings and my favorite dressing is the tangy bacon catalina!  Looks like a match made in heaven.

 

[floyd]

Great looking, spatch cocked bird. That recipe is the best. My whole family loves it!