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Started By
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1
Posted on 11/22/23 at 8:33 pm to Jax-Tiger
Thanks!
quote:"only cooked the breasts and legs. Saved the thighs and wings for gumbo."
Doesn't that leave more thighs for you?
Posted on 11/22/23 at 8:45 pm to Jax-Tiger
broke it down into pieces parts
smoking the wings and thighs/legs and roasting the breast
smoking the wings and thighs/legs and roasting the breast
Posted on 11/22/23 at 8:56 pm to TigerFanatic99
quote:I’d start with this. You might need two, clamshell style
I'll spatchcock ours when I can figure out how to fish that out of a deep fryer.
But I’d probably just keep breaking it down and then bread and chicken fry that thing if you’re going that far.
Posted on 11/22/23 at 10:42 pm to Citica8
quote:
But I’d probably just keep breaking it down and then bread and chicken fry that thing if you’re going that far.
My in-laws would shoot me.
Posted on 11/23/23 at 4:26 am to HeadSlash
quote:
I'm doing a 22 pounder.
Same here. First time doing it this way so a little anxious. I just put it on the smoker.
Posted on 11/23/23 at 8:54 am to Jax-Tiger
Have had mine in the fridge dry brining since Tuesday
Posted on 11/23/23 at 8:59 am to cgrand
quote:this is the way
broke it down into pieces parts
couldn’t be easier
Posted on 11/23/23 at 12:49 pm to htownjeep
quote:
First time doing it this way so a little anxious. I just put it on the smoker.
Use your thermometer. It won't take nearly as long as cooking it the normal way.
Let us know how it comes out.
Posted on 11/23/23 at 6:40 pm to Jax-Tiger
quote:
Let us know how it comes out.
Came out fantastic! We all agreed it is better than fried (did one of those too). I should have done it this way years ago!
Posted on 11/24/23 at 2:52 pm to Jax-Tiger
22lbs
Posted on 11/25/23 at 11:54 am to Jax-Tiger
Spatchcocked 16.5 lbs, dry brine under skin 48 hours, lubed under skin w/ 1/1 butter & mayo. Started cooking 350F in convection oven. Internal temp rose too quickly 1st 90 min Reduced to 250F for additional 90 min. Turned out excellent.
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