Spatchcock smoked chicken w/the view

[smoke jenson]

Smoked a couple of Chickens for dinner.Skin was nice and bit right through.

IMG_20140604_171528.jpg

• smoke jenson
• Jun 4, 2014

IMG_20140604_194045.jpg

• smoke jenson
• Jun 4, 2014

 

[pc farmer]

Very nice color.

Any details on the cook?

 

[smoke jenson]

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.

 

[fwismoker]

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

 

[atomicsmoke]

Wow. Unreal colour. Good smoke S Jenson.

 

[smoke jenson]

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

No just the breast bone.

 

[smoke jenson]

Wow. Unreal colour. Good smoke S Jenson.

Thanks I added extra paprika to my rub to get a more reddish color to it.

 

[fwismoker]

No just the breast bone

 

[smoke jenson]

Ahhh thanks for the input. Will definitely try that next time.

 

[oldschoolbbq]

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 . . .

 

[fwismoker]

 
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 . . .

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. 

 

[smoke jenson]

Yea for some reason I always thought you cut the breast bone,but now I know for next time [emoji]128521[/emoji]