My First Spatchcock Chicken

[serialgriller]

My First Spatch Cock Chickens

Brine:

1 Med Yellow Onion cut into chunks

1 Cup Table Salt

3/4 Cup Coarse Sea Salt

12oz Clover Honey

1/2 Cup White Sugar

1 TBLSP Ground Red Pepper

2 TBLSP Garlic Herb Seasoning

1 TBLSP Fresh Ground Black Pepper

1/2 Cup Apple Cider Vinegar

1.5 Gallons Water

Start brine on the stove top at medium and bring to a boil let boil for 5 minutes remove from heat and allow to get to room temp before placing the chicken in it.  I like to cool the brine with ice to cool it faster. 

It ended up being a 4.5 hour smoke at about 225 the chicken was brined for about 10 hours in the refridgerator and I foiled it for the last hour and a half.

The chicken was delicious you know you have a hit when all the white meat goes before the dark. 

 

[oldschoolbbq]

Serialgriller. welcome to the SMF and the most knowledge of BBQ and Grilling on the net.

Please stop by our Rollcall to introduce yourself to the crowd.

I have read your post and  pics. and have undeleted it to be seen by our members now.. Our Defensio alerts us and we check for 'Spammers' , each new guest gets held until cleared . Sorry for the delay, Stan.....

You Yardbird looks great , Keep post Q-view like that, we love to drool.

 

[southernsausage]

Looks Great!!!

 

[smokinhusker]

Hello! Great looking yardbird!
Would you mind swinging by Roll Call to introduce yourself so we can give you a proper SMF Welcome?

Thanks!

 

[berninga87]

Looks good!

 

[werdwolf]

                               

 

[xutfuzzy]

I'm interested in this technique, as I have only done whole birds without spatchcocking.  Can you describe any differences?
 

 

[jrod62]

good looking birds  

 

[frosty]

Nicely done!  I love the results.

 

[serialgriller]

xutfuzzy this is how to spatchcock a chicken this was my first attempt and it came out Great.

1) The chicken should be breast down. This means the legs are under the bird, and the wings are on top. 

 2) Start cutting just beside the backbone with game shears. 

 3) Cut through the ribs right along the backbone. 

 4) Here, the cut has been made all the way from front to back. 

 5) Begin the second cut just on the other side of the backbone. 

 6) Then the bird with the backbone completely cut out. 

 7) Spread the bird open and turn in over. 

 8) Press down on the bird until it lies relatively flat. You have just spatchcocked a chicken!

 

[scarbelly]

Looks great - congrats 

 

[serialgriller]

SmokinHusker and oldschoolbbq, 

I posted in roll call thanks for the advice I joined a little over a year ago but havnt had much time to smoke.  I will have alot more time from now on I get ready to retire in two years from the Army.  Take Care

 

[serialgriller]

xutfuzzy,

They cook alot more evenly and it all gets to temp at about the same time.

 

[deannc]

Great color on that bird!

Thanks for your service and hope your last two years go quick!  

 

[bama bbq]

Welcome aboard.  I like the fan set up to keep the fire stoked.  HOOAH!  In my book, brining and spatchcock is the way to go: everything is flavorful and moist and it cooks the same because it's now a flat piece of meat.

 

[serialgriller]

Thnaks for all the posts,  there will be more Qview coming soon.

Walt

 

[zahlgren]

I did my first spatchcock a couple weekends ago, turned out great, brined for about 20 hrs then spatchcock, it was awesome! Yours looks great as well and a million thanks for your service!

 

[serialgriller]

Thanks everyone for all of the comments and many thanks for your support.