I wanted to run a spatchy through the smoker and dirstsailor’s recipe seemed just right.
https://www.smokingmeatforums.com/threads/huli-huli-spatchy-with-the-grand-finale-q-view.155201/
I loosened the skin, injected the bird and let it marinade about 18 hours.
Pulled from the bag, into the smoker. It took exactly two hours at 300* to get to an IT of 165. I used cherry.
I didn’t have time to baste, as ds recommends because once it was in the smoker, we headed across the street for cocktails. Gotta be neighborly, after all. So I took the marinade I was going to baste with and boiled it down to a glaze. My wife likes white meat with no skin, so I drizzled the glaze on hers. I went with the thigh and leg, with the glaze on the side. Coleslaw, and red beans and rice left over from the other night.
Take aways; incredibly juicy, tender bird. Ds omitted the additional salt in the marinade, I would probably add it, or use a percentage of dark soy. Smoking at higher temperatures, I need to hold off on adding the wood until the smoker gets to temp. It went too quickly. All in all though, I’m pretty happy with the results.
https://www.smokingmeatforums.com/threads/huli-huli-spatchy-with-the-grand-finale-q-view.155201/
I loosened the skin, injected the bird and let it marinade about 18 hours.
Pulled from the bag, into the smoker. It took exactly two hours at 300* to get to an IT of 165. I used cherry.
I didn’t have time to baste, as ds recommends because once it was in the smoker, we headed across the street for cocktails. Gotta be neighborly, after all. So I took the marinade I was going to baste with and boiled it down to a glaze. My wife likes white meat with no skin, so I drizzled the glaze on hers. I went with the thigh and leg, with the glaze on the side. Coleslaw, and red beans and rice left over from the other night.
Take aways; incredibly juicy, tender bird. Ds omitted the additional salt in the marinade, I would probably add it, or use a percentage of dark soy. Smoking at higher temperatures, I need to hold off on adding the wood until the smoker gets to temp. It went too quickly. All in all though, I’m pretty happy with the results.
