Spatchcock or not?

[ninerguy]

I have 2 small chickens that I plan on smoking tomorrow.  Will brine today should I spatchcock after brining or not?

[FLBentRider]

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.

[GusRobin]

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

[pensrock]

go for it.  :)

[TTNuge]

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!

[3rensho]

I spatchcock them now.  I think it makes a prettier presentation too on a platter before carving.

[ninerguy]

Going to do some ABT as well.  The 2 birds are 4 & 3.5 lbs about how long should they take?

[Smokey the Bear.]

This is the only way to do a bird. ::)

[ninerguy]

 ;D The birds turned out Great> Both were moist & tasty, done with 2 hrs of hickory smoke covered in bacon.

[Mailman]

what is spatchcock?

[GusRobin]

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.

[stillsmoking]

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.

[Smoking Duck]

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.

[ninerguy]

 :) 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

[classicrockgriller]

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.