Moist and Tender Chicken With a Crispy Skinned Exterior

[Willy]

Love the Bogle red.

[Thunder77]

That is bee-you-ta-full! 😎

[tbob4]

Nice job!

[Blowingsmoke]

Just finished my first cook!

Smoker: WSM 18.5"
Charcoal with applewood (two fist sized chunks)
Temp: 325
Water in water-pan: Yes - filled up halfway.
Meat: Simon & Garfunkel Chicken - spatch-cocked with a sweet potato
Weather: 30 degrees with freezing rain

I followed meathead's Simon and Garfunkel recipe, and put the Simon & Garfunkel rub on the sweet potato as well. I cooked the chicken at 325 until it was 160 and pulled it off. The sweet potato lagged behind a little bit, so I threw it in the microwave for a few minutes. It was soooooo juicy! I've never had a bird come off the grill like this before. The flavor was outstanding, the texture was perfect, and the skin was nice and crispy. The next time I make this, I'm going to cook at 350 per the method outlined by Huskee. I will also use less applewood. Maybe just half of a fist-size, or maybe none at all. Dealing with the freezing rain made things a little challenging, but I babysat the smoker and everything turned out great. Unfortunately, I was so excited for my first cook that I forgot to write anything in my cooking log. Oh well. Cheers!

[Michael Brinton]

After reading The Food Lab pages 360-3 I stopped taking the breast meat up to 160. Using the SNS and reverse searing the breast takes more than 8 minutes to go from 145-150 and I end up resting it additionally while the thighs/legs go up to 170. It's safe at 150 after 2 minutes or 145 after 8 minutes more then enough time cooking at 325. Once the thighs get to 170 I give a light sear and the skin is good. I like a little char. The breast is unbelievably juicy. I could never get that level at 160 no matter how much brining wet or dry. Wings I cremate. I almost never cook whole birds.

[troymeister]

The farm raised chicken below was spatchcocked and cooked on the SnS average temp about 360 +/-. It was seasoned with Weber Kickin Chicken and fresh sprigs of lemon thyme were put under the skin. This chicken has yielded the absolute best skin I have ever had. It was thicker than store bought, had more flavor and crisped up beautifully. There is really something to be said about farm to table. The red cabbage slaw was from our garden

[Danjohnston949]

@Spinacker, I Am An Old Tom Cat Off The Farm! Too Damned Old, but I guess if you consider the alternative?
🌼🌷🎃🌷🌼 Dan

[Spinaker]

Hahaha, now thats an old farm saying if I've ever heard one!! Nah, man I did this one last night. I have the brisket going now. Threw that baby on this morning at 5. Danjohnston949

[Danjohnston949]

Spinaker, You must have Went Out With The Tom Cat this morning If You Already Cooked that Chicken! 👍👍😇👍👍. Dan

[Spinaker]

I already posted this picture on the KBQ page but, I thought I would contribute anyway.
I take the bird, rinse it under cold water. Then I pat it dry, and set it on the cutting board. I usually don't spatch it, I like to keep it whole. After I pat it dry, I dust it with baking soda to help make that skin extra bite through. Then i dust it with my rub or I use Meathed's Simon & Garfunkel rub under the skin. I then place it in a stainless tray on a elevated rack. This allows the air to circulate under the bird over night. I leave it uncovered in the fridge overnight. I think this makes all the difference in the world when it comes to bite through skin.
The next day, i get the smoker fired up and add the bird when she hits about 300. When i used my PBC I was cooking at 325F but this bird below was cooked on the KBQ at about 265. Bite through skin like you've never had before. (okay maybe you have, but I hadn't)