re: Smoked spatchcock chicken

Here’s how it came out. Did a salt/sugar brine overnight and then put a couple tablespoons of butter under the skin over the breast. Rubbed down with olive oil as binder for dry rub. Smoked at 225 for around 2 hours then cut it up to 350 to try and crisp the skin with a butter spray on. Flavor was really good but the skin didn’t quite get crispy. May cut it up faster next time to try and get the skin a little more crispy.

You using a pellet smoker? Put the chicken in there cold and start it up setting the temp to 450. It'll get plenty of smoke on its way up and it'll crisp up better.

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Yea pit boss copperhead. Nothing fancy. And does that dry the breast out too much? I would rather have juicy breast than crispy skin just trying to see if I can get a little bit of both

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Your still cooking it until the breast temps 155 or 160. All that method does is give it mixed time at low temp/high smoke while it's coming up to temp then time at a high temp to render the skin.

I go around 375. Chicken doesn’t need to go low and slow to absorb the smoke.

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season well under the skin

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I came here to post this.

Make a compound butter of whatever you like, let it set up in the fridge, use a finger to separate the meat from the skin and shove your butter in there.

Really surprised to see I am in the minority here, but I feel like I have my spatchcoked chicken smoking dialed in. I prob smoke 2 chickens once a month.

I use EVOO or Avocado oil and cluckalicious rub from chupacabra. 250 degrees and usually takes 3-3.5 hours depending on the size of the chickens. Comes out money every time.

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til you hit 165 internal.

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That's also how you get tough/dry meat.

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til you hit 165 internal. That's also how you get tough/dry meat.

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Shut up.

DP

No