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Spatchcocked Chicken
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You don’t want a lot of smoke. If ya do to much then it can turn it bitter. I use a smoke pouch on my gasser but only fill it about half full. About 30 mins of smoke on a gasser. With charcoal I only add about 2 to 3 chunks of wood. I use the gasser a lot cause it’s more of a set and forget and I split em in half so I can get 2 7 lbs birds in it that small space
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Nippers or bolt cutters make the job much easier on turkeys. I actually do use bolt cutters. I have a set I keep clean and oiled in the kitchen drawer.
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The last one I did was a few weeks ago. I hold the higher temps for the chickies. Want that crispy skin! This is one of Malcom's recipes, but as far as cook on chicken I always shoot for 350ish or so. Chicken will pick up plenty of smoke along the way, and it's easy to over smoke. Dry skin, (dry as possible) and higher temps will give you a moist and crispy bird.
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When I do chicken on one of my pellet grills I will usually set it on smoke for any where from an hour to 2 hours to get some smoke on it then I crank it up to around 350 to finish it up.
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I usually rub it with my favourite rub , I’ve been using a lot of Oakridge rubs lately and I like there secret weapon or comp on chicken, smoke it at around 375-385 till done. I’ll usually brush on some bbq sauce towards the end. If I want more smoke I’ll use my a-maze pellet smoker. I do more spachcock chicken then when it’s left whole.
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I usually smoke 2 half chickens but last Sunday I spatchcocked the bird. I really like it better. I cooked it on the PBC around 385. Put 3 large chunks of pecan and heavy dose of PBC all purpose rub. About 1 1/2 hours it was good eating. I think the spatchcocked chicken cooks slower absorbing more smoke.
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