Flat chicken

jkief · Mar 4, 2021

I started with removing the cavity of the bird instead of just the backbone and spatchcocking it. Then I dry brined overnight in the fridge. Sprayed with duck fat and seasoned the skin with a no salt rub. Smoked for an hour and finished over the coals.

Stingerhook · Mar 4, 2021

Works for me Jeffry.

jkief · Mar 4, 2021

Not much left

Chester · Mar 4, 2021

Looks good. How are you liking your killer smoker?

jkief · Mar 4, 2021

Chester said:
Looks good. How are you liking your killer smoker?

I’m really liking it. It’s something new to get used to, but that’s the fun part. I really like the versatility to be able to use the v-pan or not. Today, I let it run 275-350 and just moved the chicken around depending on what temp I wanted to cook. It will char some meat if cooking over the coals for sure. I think the distance from grate to charcoal is perfect.

TC Smoke & Que · Mar 4, 2021

That Looks Fantastic!! FloBoy Can Cook!!!

KevinJ · Mar 4, 2021

Looks great Jeffry.

Titch · Mar 4, 2021

Looks tasty from here mate:thumb:

ShadowDriver · Mar 5, 2021

Fun to see you getting to know the new whip.

Bird looks delicious.

Shiz-Nit · Mar 5, 2021

Looking good

cowgirl · Mar 5, 2021

Looks great from here too!

Flat chicken

jkief

is one Smokin' Farker

Stingerhook

somebody shut me the fark up.

jkief

is one Smokin' Farker

Chester

is one Smokin' Farker

jkief

is one Smokin' Farker

TC Smoke & Que

is Blowin Smoke!

KevinJ

somebody shut me the fark up.

Titch

somebody shut me the fark up.

ShadowDriver

somebody shut me the fark up.

Shiz-Nit

Babbling Farker

cowgirl

somebody shut me the fark up.

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