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Spatchcocked Chicken...... The art.

dirtsailor2003

Epic Pitmaster
OTBS Member
21,620
3,319
Joined Oct 4, 2012
Yep that's a spatched bird. For step 4 I usually just use a simple rub of SPOG, or inject and I skip step 6.
 

hb99

Meat Mopper
278
54
Joined Oct 25, 2013
I spatchcocked a chicken last weekend. It turned out great in spite of the temp flair ups.

Like a noob (idiot), I put a full lit chimney on my charcoal and the temps were up into the 300s at times. Luckily, my pork butt was foiled early so it didn't dry out.

I haven't seen anything on the process of spatchcocking, but I smoke mine skin side up for the 1st 1/2 hour then onto the skin for the rest of the smoke to keep the juices from flowing out.
 

maxxrocket

Newbie
24
17
Joined Jan 11, 2014
I don't usually smoke chicken, I barbecue it at around 350 degrees over indirect heat. This keeps the skin crispy. I also place mine skin side up for the 1st 1/2 hour then onto the skin.
 

bigwheel

Smoking Fanatic
406
20
Joined Oct 31, 2009
Breastes down young man..breastes down the whole time. Try it sometime. You will like it. If it dont work out I will send you five bucks to go buy a new chicken. Let me know.
 

oldschoolbbq

Legendary Pitmaster
OTBS Member
9,362
200
Joined Jul 16, 2008
Nice article , Maxrocket. You should post it as a tutorial. Good Q-view.


Have fun and . . .
 

oldschoolbbq

Legendary Pitmaster
OTBS Member
9,362
200
Joined Jul 16, 2008
An "Article" , look to the top of the page for "Articles" , go there and then copy and paste your work  in the appropriate heading.

Have fun and . . .
 

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