Spatchcock chicken

[r2 builders]

Hi all,
Haven't posted in a while but I thought I would after smoking a whole chicken.

I used what my local grocer calls a "smart chicken " (not sure how smart since it wound up in my smoker)

In the smoker around 5pm (Masterbuilt propane smoker)





Ran the smoker at 350 degrees using pear wood (Thanks Bandcollector)

In the smoker

Got the IT to around 165 degrees after around 1-1/2 hours.

Out of the smoker

Carved

Plated

Skin was crispy, meat juicy.
Happy with results

r2

 

[tallbm]

Nice looking meal! How's the pear wood flavor compare to other woods?

 

[GaryHibbert]

Your chicken looks good.
I'm curious about the pear too. I've never used it
Gary

 

[r2 builders]

The pear wood smokes up with a very sweet smell, not unlike apple but still different.
I did find the pear wood was a little stronger than apple wood on the chicken.
Will definetlty be using again.

r2