Spatchcock Chicken smoking times

[cranko]

I am smoking 2 spatchcock chickens tomorrow . I have one 7lbs and one 8lbs bird. I will be smoking at 250 degrees. What is a good rule of thumb for time? I don't eat the skin so I don't care if its rubbery.

 

[pops6927]

Depends a lot on the smoker, how close the birds are to the walls, airflow, etc.  But, I'd figure on 2 hours or so.  Main thing is to get them to 165° breast, 175° thigh in the thickest part.  Come back after your smoke with your notes on it and let us know, along with what kind of smoker and fuel.  Thanks so much for sharing!

 

[chef jimmyj]

Depends a lot on the smoker, how close the birds are to the walls, airflow, etc.  But, I'd figure on 2 hours or so.  Main thing is to get them to 165° breast, 175° thigh in the thickest part.  Come back after your smoke with your notes on it and let us know, along with what kind of smoker and fuel.  Thanks so much for sharing!

 Yup...JJ

 

[pit 4 brains]

I like to spatch my hens when I smoke them. One thing I do is season them up and then tie them back together. The idea here is to get all the meat back into one unit and bring everything up to temp..

It also rids the chicken of all of the bones that get in the way of eating chicken.

This is one of mine..

http://www.smokingmeatforums.com/t/103823/spached-again

I have done this a dozen times or so with all sorts of different marinades and seasonings and the chicken always comes out tender and juicy..

Take a few pics and toss us up some Q-view..  Welcome aboard!