• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Spatchcocked Chickens in the New REC TEC

Smokin' in AZ

Smoking Fanatic
536
231
Joined Jul 13, 2019
Ok folks, I received the New Rec Tec grill on Tuesday and put it together and did a burn in.

So I decided to do a couple of yard birds for the maiden voyage (as secondhand smoker calls it :emoji_laughing:).

I did one with Jeff's Original Rub and one with his Jeff's Texas Rub. I cut out the backbone and removed the skin as my wife and I do not care for the skin, and I felt that getting the rub onto the meat rather than the skin (which we were going to through out anyway) was a good plan. But beware as the skin holds the thighs and legs onto the bird after spatchcocking :emoji_astonished:.

Here is the Texas Rub
IMG_20191113_132041597.jpg



Here is the Original Rub
IMG_20191113_132034016.jpg



And here they are a couple of hours in with the TBS being applied....it is not a fuzzy picture what you are seeing is the smoke - gotta love the Rec Tec.
IMG_20191113_150050254.jpg



Here it is off the smoker resting for a bit.
First the Texas Rub.


IMG_20191113_173041342.jpg


And the Original Rub

IMG_20191113_180134560.jpg


Here it is plated up with Potato Salad and Broccoli Au Gratin.

IMG_20191113_180738648.jpg


Sue and I tasted both and agreed that we like the Original Rub best.

I used the Lumberjack 100% Pecan pellets for this cook, that I bought from Dicks on sale for $9.99, as part of the 220 pounds of a mixture of 100% Cherry, 100% Pecan, and Competition blend (Got the competition for $8.99). :emoji_laughing:

I ran the smoker up to temp while I prepped the yard birds and then threw them on and lowered to extreme smoke mode for an hour and a half, then went to 235 for the duration and it only took 4 hours to get to 165 degrees internal temp. One was 4.5 lbs and the other was 5 lbs.

Overall it was a pleasure cooking on the Rec Tec, the hardest part of the cook was the yard bird prep.

I put my DOT thermometers in with the ones supplied with the smoker and there was only a few degree difference and it ran rock solid!

Sunday I am going to do one rack of Baby Back extra meaty ribs and a rack of St. Louis style ribs 3-2-1, so stay tuned for that cook. Have never done the St. Louis style ribs before so it should be interesting.

Thanks for Lookin'

John
 

SmokinVOLfan

Master of the Pit
2,393
1,379
Joined Feb 27, 2018
Looks great John! Glad you are enjoying your new grill! If you don't like the skin I would suggest to just peel it off afterwards. I pull the skin up and place rub and pats of butter on the breasts and place the skin back. Works like a charm every time!
 

Smokin' in AZ

Smoking Fanatic
536
231
Joined Jul 13, 2019
Good lookin chickens!!!
:emoji_laughing:
Thanks kruizer for the like, after posting this i had to go tothe fridge a pick at the leftovers as it made me hungry....

Looks great John! Glad you are enjoying your new grill! If you don't like the skin I would suggest to just peel it off afterwards. I pull the skin up and place rub and pats of butter on the breasts and place the skin back. Works like a charm every time!
Thanks John for the like, I was thinking about leaving the skin on next time....and there will be a next time.

Forgot to mention that I injected Jeff's Chicken injection recipe also.

Congrats on the new cooker John. Both those birds look great.
Thanks Texoma for the like and the congrats!

NICE! Enjoy many more stress free cooks! Congrats again on your Rec Tec!
Thanks sandyut, already lining up the cooks....

I need to do this!! Great lloking smoke!!!
Thanks ravenclan.

John
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
43,407
5,524
Joined Jun 22, 2009
Those are some mighty fine looking chickens there buddy!
Awesome looking meal!
Al
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,409
4,719
Joined Oct 17, 2016
Great way to break-in the new toy.
Those mighty tasty!
Don't think those loose leg quarters would have made it into the kitchen if I was cooking
Nice Cook!
Like!
Spatched yardbird is a favorite here.
 

Smokin' in AZ

Smoking Fanatic
536
231
Joined Jul 13, 2019
Great way to break-in the new toy.
Those mighty tasty!
Don't think those loose leg quarters would have made it into the kitchen if I was cooking
Nice Cook!
Like!
Spatched yardbird is a favorite here.
I am with you, was a bit of an experiment. Won't be skinning it next time, as I just processed it for the freezer and I still ended up with a skin of sorts. So was a waste of time removing the real skin.....live and learn.

Thanks Chile for the like and comments. :emoji_thumbsup:

John
 

SecondHandSmoker

Master of the Pit
★ Lifetime Premier ★
1,187
420
Joined Jun 30, 2018
John,

Those birds look outstanding!
From your pics, it looks like you and the new Rec Tec knocked it out of the park on the maiden voyage.
Enjoy!
 

bregent

Master of the Pit
OTBS Member
1,348
362
Joined Mar 1, 2014
So was a waste of time removing the real skin.....live and learn.
It's always worth trying out something new just to see what happens. But besides being less hassle, the skin also protects the meat - the high airflow in pellet grills tends to dry out the surface if no skin is covering it.
 

sawhorseray

Smoking Fanatic
SMF Premier Member
508
434
Joined Oct 17, 2014
Boy howdy John, looks like you smoked up a couple of beautiful birds to break in the new unit, nice piece of work! Now your off and runnin', big LIKE. RAY
 

Smokin' in AZ

Smoking Fanatic
536
231
Joined Jul 13, 2019
John,

Those birds look outstanding!
From your pics, it looks like you and the new Rec Tec knocked it out of the park on the maiden voyage.
Enjoy!
Thanks Secondhand for the like and nice comment.

John

Great looking chickens! I'll bet both of them were tasty! Congrats on the new Rec Tec!!!
Thanks creek bottom

John

It's always worth trying out something new just to see what happens. But besides being less hassle, the skin also protects the meat - the high airflow in pellet grills tends to dry out the surface if no skin is covering it.
Yep, gotta try new things just to see what happens, thanks for the info bregent!

John
 

tx smoker

Master of the Pit
1,484
1,651
Joined Apr 14, 2013
Wow John....for a first cook that is nothing short of perfection. Great way to break in the new toy my friend. I too am loving my Rec Tec. So easy to run and it turns out some absolutely amazing food. Truth be told, I'm considering selling a couple of my cookers since getting the Rec Tec. Oh well....no need to really consider that right now. I'm just going to keep basking in the glory of your posts. Both have been awesome!!

Robert
 

Hot Threads

Top Bottom
AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks