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chicken

bmericle11

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First try at spatchcock chicken seasoned with my own homemade rub and bbq sauce. Started smoker at 225 till internal temp was about 115. Then took the temp to 300-350 on the smoker. Maybe next time wait till 120-125 till I crank up the heat because the skin kind of burnt. Aside from that chicken was tender and juicy.
 

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DougE

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Doesn't look burnt to me, it looks like it came out perfect. I also spatchcock all my birds, I find that they cook much more evenly.
 

bauchjw

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Great looking bird! I love spatchcock method. If you want to try a twist my family likes the “Brick Chicken” which is essentially spatchcock, but breast side down on indirect heat at 450 degrees. Then place a greased cookie sheet or CI on the cavity, then a foil wrapped brick for weight to press it down. Towards the end, use spatula to move over to direct to sear the skin!
 

DougE

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Great looking bird! I love spatchcock method. If you want to try a twist my family likes the “Brick Chicken” which is essentially spatchcock, but breast side down on indirect heat at 450 degrees. Then place a greased cookie sheet or CI on the cavity, then a foil wrapped brick for weight to press it down. Towards the end, use spatula to move over to direct to sear the skin!
I may have to try that at least once.
 

pushok2018

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The bird looks real good to me.... I don't see that the skin was burned... at all. Great job!
 

bmericle11

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Doesn't look burnt to me, it looks like it came out perfect. I also spatchcock all my birds, I find that they cook much more evenly.
The “done” picture is when it isn’t quite done just yet. I believe the temp it was at when I took that picture it was at about 155 or so.
 

bmericle11

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I have to add too, the wing portion was probably the best part. The skin was crispy and the inside was not juicy but most definitely not dry either. I don’t know how to explain it, other than it was better than a deep fried wing from BWW’s
 

SmokinAl

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Nice job on that yardbird!
You got me hungry for chicken now!
Al
 

chopsaw

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Looks good at that point for sure . How much sugar is in your rub ? Might be something to consider for high temp cooks .

Looking at the before pic , and the " 155 " pic it looks like the spots heavy with rub were the spots that were starting to get dark in the almost done pic .
That being said , burnt and dark are different things .
I bet it was great .
 

daspyknows

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Looks good. Doesn't look burnt any more than a brisket looks burnt. Did you brine it? I cook mine pretty much the same way with a brining step.
 

zwiller

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I am with the others and does not look burnt to me and looks great! Breaking down the bird is the way to go. I go one step farther and halve it. Easier to hand but a little less sexy... :emoji_laughing:

It's gotta be something like Rich says, sugar carmelization preventing the skin fat from frying up like the wings did. Just a wee bit heavy on the rub IMO.
 

chopsaw

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If I'm reading right , he doesn't have a finished pic posted .
 

bmericle11

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Looks good at that point for sure . How much sugar is in your rub ? Might be something to consider for high temp cooks .

Looking at the before pic , and the " 155 " pic it looks like the spots heavy with rub were the spots that were starting to get dark in the almost done pic .
That being said , burnt and dark are different things .
I bet it was great .
It was really good. Wife wouldn’t eat the skin tho lol
 

chopsaw

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This was just salt and pepper on the skin , but a sugar heavy injected and soaked brine .
Super hot and fast on a Weber kettle . Probably 450 or higher . I think the whole cook time was just over an hour . Looks burnt ? Yup . Taste was perfect and super juicy .

20201011_162600.jpg
Looked fine after it was broke down .
20201011_165012.jpg
 

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