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Smoked Cajun chicken

BKING!

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Joined Feb 24, 2018
I spatchcocked and injected the chicken with Tony Chachere’s Cajun injection. Seasoned with Weber’s New Orleans Cajun seasoning. I smoked it on the Mak 1 star on the smoke setting for 1 hour then cranked the temp up to 400 deg until done. Thanks for looking!
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motocrash

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That's one purdy bird.
You've been crankin' out the Q lately.
 

Omnivore

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Joined Jul 11, 2019
That chicken looks so good. What kind of flavor does the Tony's injection add to it?
 

xray

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That looks really good! I’ll take the other half
 

Fueling Around

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Spatchcock is my preferred whole (half) bird cook.
Do you separate the skin and remove the backbone from cavity side to keep the 4 flaps together?
 

BKING!

Smoking Fanatic
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Joined Feb 24, 2018
Spatchcock is my preferred whole (half) bird cook.
Do you separate the skin and remove the backbone from cavity side to keep the 4 flaps together?
I take a pair of kitchen shears and just just cut along each side of the spine and then remove the spine. I then make a small incision at the top of the breast plate. At that point I can just take my hands and crack the breast plate until it lays completely flat.
 

SmokinAl

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That looks amazing!
Nicely done!
Al
 

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