First try at spatchcock on the kettle

Discussion in 'Poultry' started by labradave, Jun 29, 2016.

  1. Hi everyone! A few days ago I did my first chicken on the kettle, after searching this forum I decided to try spatchcock and brining. Used a recipe from Chef JimmyJ. Have to say I'll never do a chicken without it from now on.
    Had the mini wsm going at the same time with a rack of ribs, but focused most of my attention on the chicken.
    This was the first check after an hour. After another 45 minutes I basted with white sauce from a recipe I found here (can't remember whose), and left it until reached final temperature.
    This is the finished product. Was able to keep the kettle at 300-315 pretty consistently, and I used applewood for a bit of smoke. Didn't crisp the skin over direct heat but I think I will next time.
    This forum is great, I am still fairly new to smoking and it was a great help along the way, any feedback or suggestions for my next smoke would be great to hear, cheers everyone!
    disco likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking spatchy!
  3. sauced

    sauced Master of the Pit

    Nice chicken!!! 
  4. greg denoyer

    greg denoyer Newbie

    how do I get a set of plans for the ceder smoke house
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Beautiful bird!



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