Spatchcocked Chicken...... The art.

[maxxrocket]

1. Get a whole bird.
2. Remove backbone.
3. Remove breastbone.
4. Work a compound butter under the skin.
5. Tuck wings and legs.
6. I use metal skewers to keep everything in place.
7. Barbecue!

PhotoGrid_1393105543705.jpg

• maxxrocket
• Feb 22, 2014

 

[themule69]

That is the way it is done.

Thanks for sharing.

Happy smoken.

David

 

[dirtsailor2003]

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.

 

[disco]

Good looking spatchcock.

Disco

 

[hb99]

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]

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.

 

[newsmokeguy]

does this make it cook faster?

 

[hillbillyrkstr]

Oh yeah it makes it cook a lot faster.

 

[dirtsailor2003]

does this make it cook faster?

Yes it cooks faster and more evenly. Which means it's less likely you will dry out the breasts.

 

[smoking b]

Yes it cooks faster and more evenly. Which means it's less likely you will dry out the breasts.

Yup - what Case said ^^  The white & dark meat will get done roughly at the same time when you spatch...

 

[bigwheel]

Split on into separate hemispehres. Spatchcoking just sounds nasty.

 

[bigwheel]

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]

Nice article , Maxrocket. You should post it as a tutorial. Good Q-view.

Have fun and . . .

 

[maxxrocket]

You are too kind sir. What do you mean a tutorial? More in depth?

 

[oldschoolbbq]

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 . . .

 

[maxxrocket]

Okay. .. Cool.

 

[Rafter H BBQ]

Yes it cooks faster and more evenly. Which means it's less likely you will dry out the breasts.

Yup - what Case said ^^  The white & dark meat will get done roughly at the same time when you spatch...

Exactly, two ways I do chicken anymore is beer can & spatchy's !! Thumbs Up