I have 2 small chickens that I plan on smoking tomorrow. Will brine today should I spatchcock after brining or not?
I have not done the spatchcock, but those who have say it cooks faster and exposes more meat to the smoke.
I'd say go for it.
i have done the last 4 chickens that way and it seems to cook and smoke better. Plan on doing the Thanksgiving turkey that way
go for it. :)
Spatchcock is the only way to go in my opinion. I do 90% of my chickens that way, the other 10% I do on the overpriced Traeger Beer Can Chicken holder just because the wife thought she was doing a good thing when she spent rediculous amounts of money on it. $6 for a wire one of $40+ for the fancy ceramic one with the Traeger logo on it, sad too because I sold the Traeger and bought the MAK before I ever used it!
I spatchcock them now. I think it makes a prettier presentation too on a platter before carving.
Going to do some ABT as well. The 2 birds are 4 & 3.5 lbs about how long should they take?
This is the only way to do a bird. ::)
;D The birds turned out Great> Both were moist & tasty, done with 2 hrs of hickory smoke covered in bacon.
what is spatchcock?
Cut the backbone out of the chicken so it lays flat. I usually use a pair of kitchen scissors and cut along one side of the backbone and then along the other side (about an inch apart.
Glad it turned out Ninerguy. I started spatchcocking a year ago and have done turkeys and chickens a few times. I like the even cooking and it is sure easy to get some spices on once spatchcocked.
I've never done the spatchcock thing mostly because I don't do yardbird that much. However, I think the next one I do will be done this way.
:) I must admit I had not yet done a whole chicken in the OBS & was reading about the spatchcocking. After having done it this way I will probably not do them whole. It took about 5 minuets to take out the backbone of both birds, then you can put the spices on both the inside and outside. Made for a perfect smoke. Thanks for all the information in all the different discussion groups have certainly picked up a great many tips that a newbie like me did not have a clue about :-[ .
ninerguy
Once you spatchcock, the breast bones and cartlidge are easy to remove.
Then you have a culinary treat.
You can eat it like a Caveman and not worry about small bones.
If you have the time, look at this.
http://forum.bradleysmoker.com/index.php?topic=13197.0
Or this might help you some.
(http://i222.photobucket.com/albums/dd237/tenpoint5/th_S8003715.jpg) (http://s222.photobucket.com/albums/dd237/tenpoint5/?action=view¤t=S8003715.flv)
Did my first two spatchcocked birds this weekend - probably be the technique of choice from now on - momma liked them - Tender and juicy cooked at 250. Just removed the backbone and the keep bone.
nice video tenpoint5 thats the way idiots like me learn the best.
You went all out on the ziplock one Chris.
Quote from: KevinG on July 06, 2010, 08:39:26 AM
You went all out on the ziplock one Chris.
It was my first video give a break!! Heck the chicken one aint much better but it was the second one I did. Movie budget isn't really high. I have thoughts of a couple that I should do but I have about 5 irons to many in the fire right now.