Smoked Spatchcock Chicken

[grimm5577]

I read up on spatchcocking a chicken and thought I would give it a try. I picked up a roasting chicken from the local Amish market and brought it home. I brined the chicken in a montreal steak seasoning for 12 hours. I then Spatchcocked, or removed the backbone of the bird. The lends to a quicker cooking as well as a great presentation. To Spatchcock, simply take a sharp knife and cut through the back ribs on each side. Once you have the backbone out flip the bird over and press on the breasts until it snaps and folds open.



I gave the bird an Old Bay seasoning rub and injected it with some creole butter.



I wasn’t able to get the smoker up to the proper temp to get a crusty skin (300 degrees), but I smoked the bird for 3-4 hours at 240 degrees. I basted the skin a few times with apple juice through out the time.



The chicken came out great! I will definitely do this again.

 

[smokinhusker]

Looks great! Don't ya love spatching a bird for the smoker!

 

[jrod62]

Looks great !
I don't eat the skin so I don't worry about getting skin crisp,
You can always finish the chicken on a hot grill or in the oven
To get the skin the way you like it .

 

[chilefarmer]

I like chicken and that one looks mighty fine. Love the color.  I just cut mine down beside the back bone, leaving the backbone. Just because the back and wings are my favorite piece of chicken. CF

 

[themule69]

looks great! you did a nice job. i use kitchen scissors to cut out the back bone. i also grill them sometimes. about an hour on the grill.

 keep on smoking and ever thing will turn out great.

 

[fcb63]

I did pretty much the same thing with a roaster chicken a couple of years ago,posted it on the smoking meat forum thinking maybe I invented that method. Until someone posted a link to youtube about spatchcock.I should have known.lol.

 

[cooknhogz]

Intersesting, just bought 2 large chickens for the smoker this Sunday and going to have to give this a try. I've smoked chickens plenty of times but never did the back bone thing. Trying 2 new brine recipes I came up with and the chickens make for a cheep test run.

 

[grimm5577]

Thanks for all the kind words everyone! I never thought about finishing it up on a grill to crispen the skin, Thanks! I used kitchen scissors as well, they were much easier and safer then the knife. I was really happy with how it came out, even with the skin not being perfect and I will certainly do this again.

 

[bama bbq]

Good lookin bird there my friend.  That cooker is pumpin out some smoke there!

 

[timberjet]

You can crisp that skin up by brushing it with olive oil and torching it with a propane or butane torch if you have one. nice and easy. I like the crispy skin.