pahutchens
is one Smokin' Farker
Last week was a fail for my cooking plans. I finally was able to get back to the chicken I had been thinking about.
I took two 4.5 lb birds and spatched open. A nice generous spray of EVO and liberally dusted with Simply Marvelous Pecan rub.
Into the drum at 300 with some Pecan chunks.
I had read some threads saying a spatcocked bird would take about 1.25 hours at that temp. I ended up going 2.25 hours. Longer than I thought much like last week :tsk: that ended in the oven.
15 minutes before pulling I layered on some Big Butz Cranberry sauce and brought the temps to 325 to set it.
The chicken was incredibly moist, and the sauce was the perfect finish and complement to the rub.
I didn't realize how big the breasts were until I carved it so that may have been some of my issue. I will examine the breasts more closely in the future.:shock:
I took two 4.5 lb birds and spatched open. A nice generous spray of EVO and liberally dusted with Simply Marvelous Pecan rub.
Into the drum at 300 with some Pecan chunks.
I had read some threads saying a spatcocked bird would take about 1.25 hours at that temp. I ended up going 2.25 hours. Longer than I thought much like last week :tsk: that ended in the oven.
15 minutes before pulling I layered on some Big Butz Cranberry sauce and brought the temps to 325 to set it.
The chicken was incredibly moist, and the sauce was the perfect finish and complement to the rub.
I didn't realize how big the breasts were until I carved it so that may have been some of my issue. I will examine the breasts more closely in the future.:shock:
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