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Author Topic: First Spatchcocked Chicken  (Read 3411 times)

Offline Shuswap

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First Spatchcocked Chicken
« on: June 08, 2015, 07:00:47 AM »
My first spatchcocked (butterfly) smoked chicken.  I used hickory pucks and smoked at 250º to 265º until IT of 165º reached.  One was a fryer that took only 2-1/2 hrs and the other was a roaster that took 3 hours.  The roaster was on the lower rack.  The rub was paprika, salt, sugar, black pepper, cayenne, thyme, dry mustard and sage.  The bird was moist and delicious.  Just need to work on crisping up the skin.  First time I spatchcocked and that is the way to go as it is so easy to clean up what the abattoir missed, to put rub on the underside and to rack in the smoker.

Offline Wildcat

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Re: First Spatchcocked Chicken
« Reply #1 on: June 08, 2015, 12:19:36 PM »
Looks good. Take the bird out earlier and finish on grill or indoor oven to improve skin.
Life is short. Smile while you still have teeth.



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Offline Shuswap

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Re: First Spatchcocked Chicken
« Reply #2 on: June 08, 2015, 02:22:42 PM »
Looks good. Take the bird out earlier and finish on grill or indoor oven to improve skin.
As I understand it, I take it out at 145F then finish at a high heat until 165F breast/ 175F thigh is reach to get crispier skin
Thanks Wildcat