Spatchcocked 4 lb chicken on WSM - Tips?

[kettlesmoker]

Thinking about doing a half basket of coals and about a half chimney of lit to start it, with some Hickory and apple. Should that be a good starting point?

 

[motocrash]

That'll work just fine.What size WSM?

 

[kettlesmoker]

18.5"!

About 65 with a decent breeze here, smoker in the shade. Looking to light the charcoal about 3 hours before serving time. Gives 45-60 mins to get the smoker to temp producing tbs, and around 2 hours for the smoke. Not precise I know but it's just me tonight

 

[motocrash]

I've got the baby WSM.You going to post some pics of the bird?

 

[normonster]

I'm sure that'll be fine.

Why spatchcock though? I personally never do it. I much prefer the look of a bird that is still whole. I guess it takes a little longer but I can't imagine my results getting any better with a new method. For fun is a good reason though.

Cheers to the Weber!

 

[kettlesmoker]

Meh, don't really mind what it looks like, and a flat bird is easier to deal with IMO. Plus I like the word Spatchcocked.

Took right at 45 minutes to settle down to 307 and TBS. Bird went on at 545 CDT and has been getting great smoke. Steady at 306-309 so far

 

[cornman]

I’ve spatchcocked chicken and for me, I’ve had better and faster results on my WSM by doing so. Just my two cents....

Want to see pics!

 

[motocrash]

I do them halved.When Perdue Oven stuffer roasters are on sale I have the butcher halve them.They are normally ~ 7.5 Lbs,so a half is perfect for a meal for 2 usually with some leftover for the next day.

 

[kettlesmoker]

Here’s the bird right before I pulled it at 163. She’s resting now, forgot to tell y’all about the potato! Rubbed it in evoo and covered in salt. Went on and came off at the same time - about and hour and a half total.

 

[motocrash]

Nice job.Wow,that smoker is brand new.Forgot to tell you,If you want crispier skin,open intakes all the way when it hits ~ 150* IT or so.

 

[kettlesmoker]

Ah is that the trick? It is a bit rubbery, thought the higher temp would knock that out. Thanks.

I had the upwind one closed and the others about 3/8-1/2 open to hold that 307.

 

[phatbac]

Great looking bird! you got the spatchcock figured out and yea some high temps at the end will crisp the skin. I avoid the rubber skin on my bird by removing the skin ( the ladies here don't like skin) but to each their own. makes a great family meal for about $5 a bird and smoked its awesome! the new WSM is something you are going to have a lot of fun with too!

Happy Smoking,
phatbac (Aaron)

 

[gmc2003]

Bird looks awesome. Try to get your temps above 325 you won't lose allot of smoke flavor and you'll get the crispy skin.

Point for sure.

Chris

 

[SmokinAl]

Awesome job on that chicken!
It looks delicious!
Al

 

[bluewhisper]

That looks great! A few days ago I halved a chicken; one half went into the oven and the other was on the Weber 22 kettle with maple and lump. TBS. I shredded the leftovers and I'll make a smoked chicken salad.