Spatchcock smoked chicken w/the view

Discussion in 'Poultry' started by smoke jenson, Jun 4, 2014.

  1. Smoked a couple of Chickens for dinner.Skin was nice and bit right through.
     
    Last edited: Jun 4, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice color.

    Any details on the cook?
     
  3. Pulled the skin back from the breast to the leg applied the rub. Put toothpicks through the skin to keep it from pulling back. Rubbed the skin with veggie oil applied my rub on the skin. Cooked around 2 hrs till around 180 internal temp. Smoker temp between 275-300 degrees.
     
    Last edited: Jun 4, 2014
  4. fwismoker

    fwismoker Master of the Pit

    Looks tasty.    Did you cut out the breast bone and not the spine?
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Wow. Unreal colour. Good smoke S Jenson.
     
  6. No just the breast bone.
     
  7. Thanks I added extra paprika to my rub to get a more reddish color to it.
     
    Last edited: Jun 4, 2014
  8. fwismoker

    fwismoker Master of the Pit

     
    Last edited: Jun 4, 2014
  9. Ahhh thanks for the input. Will definitely try that next time.
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice smoke . . .  but it looks as if you cut the

    spine out instead of the Breast, Breast looks whole .  Doesn't matter though , You got good looking Bird there.

    Have fun and . . .
     
  11. fwismoker

    fwismoker Master of the Pit

    I think you meant you meant to say breast instead of the spine?   Don't want the op to get confused.... the spine is what is normally removed. 
     
  12. Yea for some reason I always thought you cut the breast bone,but now I know for next time 😉
     

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