Saw a lot of folks using this word in some of the threads and looked it up and watched a video on the process. This was very interesting! What is the best way to good a chicken that has been prepared this way? My first thought is that it is going to hard to keep the chickent moist.
Spatchcocking???
- Thread starter cbuman74
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scooter
Moderator
Rub with worcestershire and olive oil. Rub with your favorite bird rub (I use Blue Star Seasoning and Yardbird 50/50). Indirect heat until 165* in the breast. Flip and rotate the bird at about 120*. I like apple wood with anything that has wings. Comes out very moist! It's the only way I do chicken now.
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I use 375* all the way. I've started brining, but this one was done before. Second only to the brined birds I've done as far as juiciness.
TentHunter
Moderator
The opposite is true. Because the chicken is flatter it cooks from both sides in a lot less time. Just cook it to an internal temp of 165° like Scooter said and it'll be plenty moist.
Scooter's method is very similar to mine except I don't worry about flipping it: Rub with a little olive oil, season it with some savory herbs (Sage, rosemary, Black pepper & a little salt), smoke it skin side up 'till the thickest part of the breast reaches an internal temp of 165°. It's simple and hard to beat.
As far as cooking temp goes, I think it depends on how you like the skin: 250°-275° yields a skin with more bite-thru. 350+° gives a crispier, slightly tougher skin.
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Rip
New member
Cbuman74, I've had great results, very moist birds. Much like Scooter, EVOO for glue, your favorite rub, 275 to 300 until breast IT 150, then bump temp to 400 until IT 165 (this helps crisp the skin).
Lately I've had great results injecting various spice mixtures under the skin as well as into the breasts and thighs.
Lately I've had great results injecting various spice mixtures under the skin as well as into the breasts and thighs.
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Deb
New member
that's what I do too, but I add a little thyme also
RGrunz
New member
NOTHING, improves poultry more than brining. I use onc cup of kosher salt to one gallon of water. You will have to learn how long you want to keep it in the brine for your personal taste preference. You can leave it in too long. On chicken pieces and spatchcocked, I use four hours, whole chickens add an hour or so more, on turkey, overnight.... You will not believe how much moister they will be...
Scooter is all over it with his post...
Scooter is all over it with his post...
Just finished smoking/grilling my first spatchcocked chicken that I mentioned above. I brined the chicken about four hours then put a rub on and left it on until it reached 165 IT. Didn't turn it like Tenthunter mentioned and it looks just like the pictures above. Brine was a gallon of water, 1 cup of kosher salt, 1/2 cup of sugar, four gloves of garlic chopped, one onion cut up, one orange quarter and squeezed just little as i put it in the water. Added a bit of olive oil to the water.Rub was a Famous Dave's Chicken Rub. Can't wait till the wife gets home from choir practice at church tonight to taste it. Thanks for the tips.
There is a poultry brine that I fell in love with called Mad Hunky's. I'll have to look and see if BPS carries it. That stuff puts out the most flavorful whole bird I've eaten. cooking in this fashion is about the best way I can think of to cook a whole bird other than on a rotisserie.
TentHunter
Moderator
In addition to the shorter cook time, I like the fact that with or without brining I get a much moister bird and better smoke penetration because there's simply more surface area openly exposed.
scooter
Moderator
The inside of the bird, which would normally be a pasty white color when cooked, will get good and browned! That equals flavor in my book!
TentHunter
Moderator
Yeah, I like Scooter's book!
scooter
Moderator
Just thought of something else, when spatchcocked, you have much easier access to apply your seasonings under the skin. If your family is like mine I end up throwing away the skin as they don't want any part of it so I sparingly apply some rub on the skin then liberally apply my seasonings under the skin. A spatchcocked bird makes under the skin access to all parts of a chicken very easy.
Tent, looks like we operate out of the same book sometimes!
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smoker pete
New member
Great advice from everyone and I concur ... I also use EVOO for glue under/on skin and season under/on the skin. It's all good!! I do mine at 225ºF for 2 hours which provides a copious amount of smoke on my MAK and then bump the temp to 350ºF until the breast hits 165ºF. Here a Lemon Pepper/Montreal Chicken Seasoning spatchcock from 2 days ago. Came out exceptionally moist and flavorful. Once you go Spatchcok ... You'll never go back
CarterQ
Moderator
For those curious about how to do a Spatchcock chicken here are a couple of good references:
Big Poppa-
The Naked Whiz has a good step by step description and some good background info on the origins of spatchcock (it's a ceramic cooker site but you can adapt it to any cooker)
Spatchcock Chicken -- Naked Whiz Ceramic Charcoal Cooking
Big Poppa-
The Naked Whiz has a good step by step description and some good background info on the origins of spatchcock (it's a ceramic cooker site but you can adapt it to any cooker)
Spatchcock Chicken -- Naked Whiz Ceramic Charcoal Cooking
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