First time spatchcock

Discussion in 'Poultry' started by vetmp, May 19, 2013.

  1. Hey all,

    So I have decided to take the advice of others based on what I have seen and I decided to spatchcock a couple of yardbirds....

    I picked them up as a two pack at Sam's Club a while back and decided it was time that I cooked 'em

    I used a pair of kitchen shears to take the bone out and it wasn't nearly as hard as I thought it was going to be to get the bone out...

    I rubbed them with a rub that I got from someone here at SMF (but I am always looking for new rubs since the wife didn't like the sage that was in this rub.....)

    This pic is 2 hours at 270-290 depending on the wind.....

    The finished birds. I used apple wood for the first 3 hours and then I finished it off with an hour or so of Alder smoke just to give it a little twist in the sweetness. I ended up chopping the chickens instead of serving them halves and used an Alabama White Sauce (Another recipe from here on SMF) to enjoy. By the time I got everything chopped and sauced we were too hungry to worry about taking a pic but, it all came out nice except a little SNAFU...( see "Rough Patch" in this forum). Hope you all enjoyed this first posting in a bit and let me know what you think...thanks...[​IMG]
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good! I like to spatchcock whole chickens when we smoke them.
  3. looks great.

    happy smoken

  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks great , vetmp .  Sounds like you need a good 'Probe' or Instant Read Thermometer or both :

       A little pricey,but a great asset.

    Have fun and ...
    Last edited: May 20, 2013
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Real nice job Michael !!!

    Looks Perfect !!!


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