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It's Spatchcock Chicken & Pork Belly Burnt ends today.

Discussion in 'General Discussion' started by texomakid, Apr 22, 2018.

  1. texomakid

    texomakid Meat Mopper

    My last smoke in the new smoker today before I return to work for the next few weeks. And to think, I'd never even heard of a spatchcock chicken until a few weeks ago.

    This forum is not going to help my waste size. Not one bit..........

    Fixing to pull the chickens out of the brine and fire up the smoker.
  2. SmokinGame

    SmokinGame Smoke Blower SMF Premier Member

    Yes, this forum can increase the desire to try new things. Spatchcock chicken was one of them and it is a favorite. I'm ready to smoke a fatty next. Or maybe some ribs. No, maybe salmon. Darn the decisions one has to make.
  3. tx smoker

    tx smoker Smoking Fanatic

    "Spatchcock chicken was one of them and it is a favorite. I'm ready to smoke a fatty next. Or maybe some ribs. No, maybe salmon. Darn the decisions one has to make."

    Maybe you just need a bigger smoker. Do them all at once and take the guess work out of it :-) Hey....it worked for me once the wife got on board with REALLY good food!!

  4. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget to take some photo's!
  5. texomakid

    texomakid Meat Mopper

    Yoder loaded w chicken & pork belly.JPG
    Loaded the Yoder with 2 chickens and some large cubes of Pork Belly. Used Naked Rub on one of the chickens and on all of the pork belly
    Chicken and pork belly 2 hours.JPG
    About 2 hours in. Looking good. Ran the smoker on 250 with a smoke tube full of perfect pellets.
    Chicken pulled.JPG
    Pulled the Chickens @ 165 breast temp. They turned out very good.
    Pork Belly pulled.JPG
    Followed Jeff's recipe on the pork belly burn ends. Did one batch with Jeff's sauce & honey and I did the others with some Strawberry/Jalapeno pepper jelly & honey. Only thing I did different from Jeff's recipe after I had put them in the pans (covered for about 90 min) I drained all the juice & fat out of the pans and returned them uncovered for about 30 mins just to get a good bark on them. Man I got to stop cooking these pork bellys - they're so good. It's been another good weekend.
    Hope everybody had a good weekend too and y'all have a good week. I think I'll go eat - again.......
  6. cobrafnd

    cobrafnd Fire Starter

    Trying to imagine what the chicken must have tasted like cooked under pork belly drippings!! WOW!!
    Waterville Jesse and bangstick like this.
  7. bangstick

    bangstick Smoke Blower

    My Thoughts exactly!!
    cobrafnd likes this.
  8. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Nice looking cook on them hens, and ends.

    Point for sure.

  9. joedube70

    joedube70 Meat Mopper

    Great looking cook.
    I can only imagine how that chicken skin tasted!!

    Cuing up some pork belly burnt ends this weekend coming. You make it hard to wait!
  10. texomakid

    texomakid Meat Mopper

    Thanks guys, the belly drippings on the chicken was by design but wasn't as noticeable as I thought it would be, Everything turned out good that day.