Cured Brined Spatchcocked Yardbird

Discussion in 'Poultry' started by meateater, Jul 24, 2011.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    Just like the title says, I used cure #1 according to the MFG’s  amount along with ½ cup kosher salt to 1 gallon of water and a bunch of lemons and limes and into the fridge for about 30 hours. I gave it a good rinse and let it sit overnight with the rub mixed with olive oil. I smoked with apple chunks until 170 in the breast. I wasn’t worried about crispy skin since I just use it to make broth anyways. This was so good and moist. Enjoy ! 



  2. fester

    fester Smoke Blower

    That's a good looking bird!
  3. Nice and juicey i want to try the spatchcock method looks tastey
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks guys, it cooks a lot faster that way just under two hours for 4.5# bird. 
  5. shiz-nit

    shiz-nit Fire Starter

    Bro... that is one fine bird you got there indeed
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice job!!!

    My favorite kind of Bird---Cured & Smoked!!!!


    Nice BearView too!!!


  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    MMMM now I want a chicken sammie!!

  9. smokinal

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

    That is one good looking bird!

    Great color on the skin!
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks yummy

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