Spatchcocked a Couple of Birds

Discussion in 'Poultry' started by wutang, Aug 11, 2009.

  1. wutang

    wutang Smoking Fanatic OTBS Member

    I haven't smoked any chickens for a while and thought I would try spatchcocking them.

    Here are the victims, about 5 lbs each.

    Cut out the spine with shears

    Here is a pic of it layed out.

    Brined them overnight

    Out of the brine, rinsed, dried and dusted with rub.

    Ran the UDS at close to 300 burning RO lump and pecan & apple chunks. Here they are after hitting 170 internal.

    These were by far the best chickens I have ever smoked. I made some slight changes to my usual brine. Not sure how much the spatchcock helped other than cooking time. But these birds were outstanding!

    Thanks for looking
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Man, those look delicious... [​IMG]
  3. memphisbud

    memphisbud Smoke Blower

    Wutang, those look exceptional!! [​IMG]
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member



    I like the spatchcock method. Best chickens I've ever smoked have been spatchcocked.
  5. herkysprings

    herkysprings Smoking Fanatic

    Yeah same. I was calling it butterflied, but that is how mine look. Sometiems I'll remove the breast bone too, it's fairly easy to do at that point.
  6. wutang

    wutang Smoking Fanatic OTBS Member

    I wasn't sure how much difference it made but these are by far the best tasting chickens I have smoked. Maybe I will have to do a side by side experiment, Beer Can Chix vs. Spatchcocked.
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great job on the birds, high temps is the way to go for crispy skin. Thanks for sharing.
  8. I'm yet to brine any of my yard birds... Your brine looks great with the pepercorns and oranges (at least that's what I saw...). Is that a secret brine or can you fill us in? I'd like to give brining a bird a go next time.

    The finished product looks amazing. Might have to crank my temps a big higher next time and go for the crisp skin too...
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    Man, with these chickens, the cauliflower and the've got the smoker working overtime. These look delicious. Great work.

    [​IMG]for your first try at spatchcocking with excellent results.
  10. wutang

    wutang Smoking Fanatic OTBS Member

    No secret brine. I have tweaked it along the way a few times but have settled in on this. It has really worked great.

    1/2 gallon water
    1/2 cup kosher salt
    1/4 cup light brown sugar
    2 tsp garlic powder
    2 tsp onion powder
    1 TBS whole peppercorns
    1/2 tsp ground sage
    1/2 tsp coriander
    1/2 tsp thyme
    the juice of 3 mandarin oranges. After squeezing juice from oranges I toss the orange halves in with the brine.

    For this smoke I doubled this recipe to have enough to brine both birds. If you try it, be sure to let me know your results.
  11. bigsteve

    bigsteve Master of the Pit

    You cut their spines out, drown them, and threw them onto fire????? What a barbarian! Next thing you know, you're going to tell us you ate them for Chrissake.


    They look great, BTW.........
  12. Thanks Wutang! I'll be using that method on the next bird I do for sure and I'll post a q-view for sure. Citrus + Poultry = Sweet Goodness. [​IMG]
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    those are some mighty fine looking birds spatchcocked or butterflied they look good. I have grilled them that way before but never smoked them before but you know i will the next time. Great job Wutang
  14. glgoodwin

    glgoodwin Meat Mopper

    Great job!! That is some good looking chicken!
  15. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Those look really good! Nice job, as usual. [​IMG]
  16. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    That made me laugh. Thanks, I needed that today[​IMG]
  17. wutang

    wutang Smoking Fanatic OTBS Member

    Thanks everyone.

    Now that is funny. Thanks

    I agree with Citrus + poultry. Definately a great combo. I am looking forward to seeing how yours comes out.
  18. fire it up

    fire it up Smoking Guru OTBS Member

    Those birds look mighty tasty. Never tried to spatchcock a bird but I definitely will have to try it. Not only quicker cook time but more smoke penetration to the innerds!
  19. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha Wutang,

    I'm gonna use your brine with the next set of chicken I do. Thanks for the inspiration. [​IMG] Great q-views.
  20. wutang

    wutang Smoking Fanatic OTBS Member

    Glad you like it. Let me know what you think of the brine.

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