Smoked Cajun chicken

[BKING!]

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!

 

[MNholla]

That looks great!

 

[motocrash]

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

 

[RiversideSm0ker]

Just yum. Two thumbs up.
G

 

[Omnivore]

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

 

[TNJAKE]

Nice bird

 

[xray]

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

 

[BKING!]

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

Butter is the primary flavor that comes through but you get a little bit of savory flavor coming through as well.

 

[indaswamp]

Looks great to me! Like!

 

[Fueling Around]

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!]

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.

 

[Inkbirdbbq]

Looks amazing!

 

[SmokinAl]

That looks amazing!
Nicely done!
Al

 

[jaxgatorz]

Beautiful bird !!!