spatchcocked smoked chicken on a weber kettle, but i need some advice please

Discussion in 'Grilling Chicken' started by smokerpaul, Sep 8, 2013.

  1. hi guys 

    just thought i would show a chicken i smoked on my 18 inch weber kettle


    i smoked with cherry wood indirectly at around the 280f mark with a home made rub until the internal temperature was about 150f ,i then mopped on some home made bbq sauce and brought up the IT to 170f ,i found that the skin was crispy before i put on the sauce but it went a bit tough to bite through afterwards ,

    should i have waited until fully cooked before putting on the sauce ??

    i would be grateful for any advice on where i went wrong

    many thanks

    paul
     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Boy , that's a puzzler. I can't imagine that the sauce made the skin go tough. I just did one like that the other night on my WSM (no sauce though) and I liked the skin.
    I guess the only way to know for sure is to do another one just the same way and skip the sauce! I bet that chicken tasted good , though. I know mine did. Good luck. :grilling_smilie:
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's very possible that the sauce may have made the skin tough. By tough do you mean rubbery?

    Nice looking bird even though the skin didn't turn out.
     
  4. yes dirtsailer

    the skin went rubbery and was not very nice but the chicken itself was excellent and i served it with a nice green salad (healthy option to keep her happy) lol
     
  5. magslam

    magslam Smoke Blower

    I also did break my weber otg 22.5 with a chicken spatchcocked.....


    Here's the bird....


    I did follow Weber booklet for indirect cooking, 25 briquettes on each side for the 1st hour


    Water and beer


    Cooking...


    End result.

    The chicken taste was great, but the skin was rubbery and we did not eat it. As for the indirect method, I will not try it again for chicken. It get me up to 400 F deg the first hour before I did close the damp half. The second hour I did add 8 briquettes on each side and it went up to 312-315 steady.

    Bottom line; have to try another chicken and more fun....
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep I am going to say that the sauce is the culprit. A lighter coating and more time might have firmed things up more. Think of it like rubbing lotion into your skin. The sauce revitalized the skin. Next try skip the sauce and see how it goes. Higher temps will also help. Get that puppy up to 325* Sometimes when I sauce I will remove the skin ans sauce right on the meat.
     
  7. A lot of times when I smoke chickens on my RF I cook at 225 about the time they are coming up to temp. I will throw them on my grill at about 300 -325 just to crisp up the skin. I usually brine mine overnight if I have time or at least 6 or 8 hours. I will pat dry, rub them with olive oil and my rub and put them on to smoke, Turns out every time.

    Gary
     

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