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Spatch-cocked Chickens w Q View

bignick

Meat Mopper
159
12
Joined Mar 22, 2008
Pretty simple smoke here, but this came out wonderful.  We had some friends over and this was part of the feast.

I learned this "Spatch-cock" method on this site a couple years back.  You cut out the backbone with some sharp shears and butterfly the bird open.  It cooks a lot faster, and I think it helps the smoke penetrate the meat easier.  I injected it lightly with a mixture of melted butter and Wicker's marinade.  I then rubbed the skin with olive oil and then gave it a heavy sprinkle of rub.  I used my kettle for this, building a briq fire on one side and the birds on the other.  I threw some hickory chips in and let those chicks cook until they hit 175*.  Juicy and great flavor!

Prepped up:



The birds are on:



After a couple of hours:

 
Last edited:

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,429
13,838
Joined Sep 12, 2009
Nice job Nick !!!!

Great looking Chicken!

Good job sucking that gut in too!

Bear
 

wntrlnd

Meat Mopper
283
14
Joined Oct 18, 2009
nice Q view 


i just finished eating, and those birds made me hungry again!  LOL

and, ohhhhhh!  so that's what spatch-cocked means!  i've heard the term, but never knew what it meant.  thanks!
 

pandemonium

Master of the Pit
1,983
14
Joined Aug 4, 2009
Nice, those look good and i just tried them this way last time and i think i will always do them like this, they do cook quicker and seem to take

in more flavor being cut open.
 

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