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Bigpapam109
11-24-2009, 10:20 PM
Tonight we tried a brand new rub that we came up with. First, we just did one chicken to make sure we liked it. I did my standard brine last night and pulled it this morning after 10 hours. I rinsed under cold water twice for 30 seconds and then pat dried

The brine:
1 gallon water mixed with 3/4 cup kosher salt and 1/4-1/2 cut of brown sugar. I used a 1gallon water jug and then shook until it was all dissolved. I then added 1 tablespoon black pepper and 2 tablespoons of paprika.

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/P1000656.jpg

The rub: enough for 2 chickens
2 tablespoons onion powder
1 tablespoon white sugar
1 tablespoon paprika
1 teaspoon garlic powder
3 tablespoons of Italian Seasoning. Any kind will work as long as it has oregano in it.
1 teaspoon black pepper
1/8 teaspoon powdered cayenne pepper - go 1/4 if you want more heat.

First thing I do is mix some of the rub in with softened butter or actually in this case "I can't believe it's not butter". I then work my fingers under a few spots in the skin and then put the mixture in with my fingers and rub around. I try to get a little extra in there.

Then, baste on some olive oil onto the skin and then a nice coating of the rub. Then, onto the smoker at 225 until the breast is 170 and thighs are 180. I smoked this bird to cherry wood and it was outstanding.

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken1.jpg

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken2.jpg

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken3.jpg

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken4.jpg

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken5.jpg

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken7.jpg

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken8.jpg

http://i45.photobucket.com/albums/f56/bigpapavtx/smoker/chicken9.jpg

SmokyOkie
11-24-2009, 10:48 PM
:sign0016: to the Joint, and thanx for sharing your cook!

If you get a chance, why don;t you stop by the Cmon in and sit down forum and introduce yourself to everybody?

jbpop2
11-25-2009, 01:11 AM
Looks great! You going to use that rub for Turkeyday?

Bigpapam109
11-25-2009, 01:53 AM
Looks great! You going to use that rub for Turkeyday?No, not sure what rub I will come up with, but I will make sure I post it if it turns out good. :msn-wink:

Joneser
11-25-2009, 06:44 AM
That's some good looking bird!

smokinok
11-25-2009, 07:51 AM
Bigpapam109: :sign0092: I knew from your very first post that you and that camera of yours would be an asset to the JOINT. :wow: Great looking chicken. :kewlpics: Keep it up. :woohoo:

Bassman
11-25-2009, 09:10 AM
Great looking bird! Thanks for the recipe.

Bigpapam109
11-25-2009, 09:38 AM
Bigpapam109: :sign0092: I knew from your very first post that you and that camera of yours would be an asset to the JOINT. :wow: Great looking chicken. :kewlpics: Keep it up. :woohoo:Thanks!!! We have like 3 really good cameras that are always going. Whether it is pictures of the bikes, family or food...it gets snapped. I usually take photos of everything, start to finish when it comes to smoking.

Joneser
11-25-2009, 09:46 AM
Thanks!!! We have like 3 really good cameras that are always going. Whether it is pictures of the bikes, family or food...it gets snapped. I usually take photos of everything, start to finish when it comes to smoking.

:thumbs up:
Didja know we just happen to love pix here at the joint?:roflmaoha0::sign0092:

Bigpapam109
11-25-2009, 11:13 AM
:thumbs up:
Didja know we just happen to love pix here at the joint?:roflmaoha0::sign0092:Food p o r n all the way :wings:

flying illini
11-25-2009, 01:17 PM
wow, very nice. welcome to the joint.

Bigpapam109
11-25-2009, 02:50 PM
wow, very nice. welcome to the joint.Thanks for the warm welcome.

SmokyOkie
11-25-2009, 06:16 PM
Call it pron or porknography.:msn-wink:

californiasmokin
11-25-2009, 09:57 PM
I love that skin!

Looks great!

TX Sandman
11-27-2009, 06:05 PM
Beautiful! Thanks for the food pics and the brine/rub recipe.