Spatchcocked Chicken for Sunday Dinner (Q-View)

[i bleed blue]

Been a long while since i posted...very long while. Here's 2 spatchcocked chickens i did Sunday afternoon for Sunday night supper. 2 huge Costco chickens, no brine, "Killer Hogs: The BBQ Rub", Camp Chef DLX Pellet Grill (Xmas/B'day present), Smoke Ring Apple/Cherry Pellets in the hopper and same in the AMNPS (with cherry chips). 3Hrs at 225, 30 mins at 325. Cam out very good, plenty of left overs for the week. Still learning the ins and outs of the DLX

 

[McCann519]

Looks like they turned out great! Some tasty lookin chicken right there!!

 

[azbohunter]

Beautiful looking birds!

 

[motocrash]

Yardbird Deluxe!

 

[HalfSmoked]

Ata boy great looking bird.

Warren

 

[zippy12]

Nice Job.. Do you take the breast bone out b4 smoking?

 

[i bleed blue]

Nice Job.. Do you take the breast bone out b4 smoking?

Yes, i cut it out prior to seasoning. I seasoned all over with rub meat, skin, everywhere.

 

[oddegan]

How did the skin turn out at 325?

 

[i bleed blue]

How did the skin turn out at 325?

still somewhat rubbery, but my wife and i usually pull it off anyway. it was my first chicken so i assume i will get it better next time.

 

[motocrash]

Mighty fine spatchcocking.I like'm tented a little;)

 

[bluewhisper]

Sweet! I love to cook a spatchcocked bird.

 

[SmokinAl]

Nice job!
They look awesome!
Al

 

[grillmonkey]

That's one of my favorites. I've been dying to do some for a couple of weeks now and the weather hasn't wanted to cooperate. Usually, it'll get cold here in the winter for a couple of days then warm back up, then another cold snap and warm back up. Basically the weather will cycle like that from December through February. But, every few years, it'll turn cold and stay cold. This is definitely a cold year. Is this winter ever going to end?

Sorry I turned my post into a cry-fest. It was intended to compliment Blue's fine looking chicken. So, thanks for sharing, Blue. Maybe I'll be able to start a similar thread soon.