First spatchcocked chicken

[smokinut]

So I've got a whole chicken in a brine, and I've already spatchcocked it. Plan on smoking it tomorrow at 230* and I'm thinking a rough estimate of 4 hours to hit an IT of 165*. Does this sound about right? The plan is to shred the chicken and then make green chile smoked chicken enchiladas.

The brine:

2 gallons water
1.5 cups kosher salt
1 cup sugar
3 TBLS smashed garlic cloves
Palm full black/red/white peppercorns
5 chipotle peppers
1 TBLS adobo sauce

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[themule69]

sounds like it should work. Remember IT not time

and

happy smoken.

David

 

[smokinut]

Yeah I'll be keeping an eye on the IT to make sure I don't dry out the bird.

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[oldschoolbbq]

Yep... should do well.

 

[smokinut]

After 2 hours

After 4 hours with an IT of 163*

Shredded with some of the green chile sauce

Ready to roll with Jack cheese

Finished product and man were they good. Served with a creamy chipotle rice

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[oldschoolbbq]

Good,Gosh that looks good...when I heard green Chiles, I was enthralled . Yummo

 

[smokinut]

Good,Gosh that looks good...when I heard green Chiles, I was enthralled . Yummo

Thank you. I can tell you for a certainty that they were delicious. My dad, who doesn't like chicken, inhaled these lol. And as for the green chile, IMO they're just so much better than red chile sauces.

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[disco]

What a great job. Dang, now I'm hungry again.

Disco

 

[smokinut]

Thanks Disco

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