Smoking Chicken Today w/Running Q-View

[stevetheteacher]

I started with a thorough rinsing then applying SPOG. It went on the smoker at 11:30 est. I had it spatchcocked by the butcher. Here is the first pic

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• stevetheteacher
• Jul 31, 2015

 

[stevetheteacher]

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• stevetheteacher
• Jul 31, 2015

2 hours in/114 degrees

 

[mdboatbum]

Looks good!! I'm a little curious as to what the butcher did to that chicken though. Is it folded over or something?

 

[mdboatbum]

Or did he just cut the wings off? In any case the color looks great and it'll be the best chicken you've ever tasted!

 

[stevetheteacher]

3 hours/126 degrees. Is this decent progress?

 

[gwschenk]

It looks good in the early running. I'll try the spatchcocking this weekend.

Good luck with your bird.

 

[stevetheteacher]

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• stevetheteacher
• Jul 31, 2015

3:30 est.

 

[stevetheteacher]

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• stevetheteacher
• Jul 31, 2015

Resting at 4:05 pm/165 degrees

 

[mowin]

Well???? How was it???

 

[gwschenk]

That looks great.

 

[stevetheteacher]

It was pretty good. Slightly undercooked in some parts, but good nonetheless

 

[gwschenk]

How long did you cook it?

 

[stevetheteacher]

 
How long did you cook it?

About 4.5 hours

 

[joe black]

Steve, Your butcher did not "spatchcock" your bird. He took off the wings and the dark qtrs. That would possibly account for some places being under done. The cavity was not open to the heat. I spatchcocking, the backbone is removed and the bird is laid flat down on the exposed cavity.

Other than that your chicken looks really good with great color.
Keep on smoking, Joe.

 

[b-one]

Nice looking bird!

 

[stevetheteacher]

THANKS!!!

 

[oldschoolbbq]

Yeah , Joe has it right . If you have a Butcher do another one , tell him to cut the Back bone out and break the Breast Bone so it lays absolutely flat.

I've even went so far as to place a foil wrapped Brick on the Bird as it cooks. Looks cool when finished .

You're getting the hang of things , keep cooking.

Have fun and . . .

 

[abracc]

Looks good..you can also buy yourself some good kitchen shears and cut out the backbone yourself.  Usually it takes about 2 hours at 325 degrees to bring that breast up to about 160.  Best way I've cooked a chicken....

 

[abracc]

Also..if you are going to leave that probe in, make sure you have it in the deepest part of the breast, not touching bone.  I usually just check my temp every hour with a instant read thermometer.....keep smokin....

 

[floridasteve]

They have whole chicken on sale at Winn Dixie for $1/lb. I think you just convinced me to try a spat again.:grilling_smilie: