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 ! 

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  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

    [​IMG][​IMG][​IMG][​IMG]
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice job!!!

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

    Awesome!!

    Nice BearView too!!!

    Thanks,

    Bear
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    MMMM now I want a chicken sammie!!

      Craig
     
  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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