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Spatchcocked Chicken

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  • EdF
    commented on 's reply
    Pretty convincing pic, I'd say!

  • Nuke em
    replied
    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
    Click image for larger version

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  • Polarbear777
    commented on 's reply
    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.

  • lonnie mac
    replied
    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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  • Keiferr
    replied
    I do mine at 325 till breast internal temp is 160. Click image for larger version

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  • vandy
    replied
    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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  • snowswamp
    commented on 's reply
    Branch nippers?! I’ve been cutting my turkey wrong this whole time....

  • nsbbqguy
    replied
    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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  • jecucolo
    replied
    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.

    Leave a comment:


  • Bogy
    commented on 's reply
    Dang FireMan , here I was thinking that looked like a really good idea!

  • Xandera_7
    commented on 's reply
    I had never thought of it as indirect, but I suppose you're right.

  • Troutman
    commented on 's reply
    Pellet smokers HAVE an indirect heat source, unless of course you remove the deflector and grease plate.

  • Xandera_7
    commented on 's reply
    Hahaha
    Didn't even notice that 😂😂😂😂

  • FireMan
    commented on 's reply
    I was just yankin your chain. I didn’t really spatchcock with the implement shown. 😎

  • Xandera_7
    commented on 's reply
    Can't do indirect on my Traeger 😩

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Meat-Up in Memphis 2021

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Meat-Up in Memphis

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The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

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Delta by Nuke,
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Genesis II E-335
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Is This Superb Charcoal Grill A Kamado Killer?

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