Hello SMF:
I smoked a couple of birds over the weekend for a co-worker who said he would like a couple of chickens. I brined the birds in salt and brown sugar overnight. then in the morning I dried the chickens and spatchcocked (butterflied) the birds. I coated with Salt Pepper Onion Garlic (SPOG) on the underside and the skin and under the skin. then I put on Bradley racks and put a bed of fresh herbs underneath them and a drip pan under the Bradley racks. I smoked at 220 for 3 hours and in the oven at 400 for 20 minutes. what resulted was a house that smelled wonderful and a couple of birds to be proud of!
Season with SPOG and fresh herbs after a spatchcock...
Smoke at 220 degrees for 3 hours...
put it in the oven to crisp the skins at 400 for 20 minutes
Let rest and wrap for transport...
Thanks for looking and any comments or likes you would like to add!
Happy Smoking,
phatbac (Aaron)
I smoked a couple of birds over the weekend for a co-worker who said he would like a couple of chickens. I brined the birds in salt and brown sugar overnight. then in the morning I dried the chickens and spatchcocked (butterflied) the birds. I coated with Salt Pepper Onion Garlic (SPOG) on the underside and the skin and under the skin. then I put on Bradley racks and put a bed of fresh herbs underneath them and a drip pan under the Bradley racks. I smoked at 220 for 3 hours and in the oven at 400 for 20 minutes. what resulted was a house that smelled wonderful and a couple of birds to be proud of!
Season with SPOG and fresh herbs after a spatchcock...
Smoke at 220 degrees for 3 hours...
put it in the oven to crisp the skins at 400 for 20 minutes
Let rest and wrap for transport...
Thanks for looking and any comments or likes you would like to add!
Happy Smoking,
phatbac (Aaron)