Spatchcocked Chicken Ideas

rcbaughn · 10-09-2012, 04:19 PM

So I brined a chicken I spatchcocked in a honey brine for about 20 hours and now I gotta decide what I'm gonna do for a rub, whether it be under or on the skin and whether or not I need to add any oil to the skin to get it crispy. I really don't want to end up with rubbery skin from the mini WSM I am gonna be using.

Planned on hot and fast at 350, hopefully that will provide it enough time to get crispy skin before it's overcooked in the middle. Should I smoke it skin side up for most of the time then skin side down right at the end? I planned on pouring Big Bob Gibson's White sauce on it right toward the end too and letting that melt into the skin, so I may not even need a rub of any kind.

MS2SB · 10-09-2012, 04:21 PM

I'd skip the rub and just slather the skin with some softened butter. Nothing goes together better than butter and chicken skin.

rcbaughn · 10-09-2012, 04:22 PM

That'll help it crisp right up yeah? I plan on using Kingsford Original with either Jack Daniel's smoking chips and some hickory mixed in, or just straight mesquite chunks.

MS2SB · 10-09-2012, 04:29 PM

The butter will definitely help crisp the skin. Personally I'm not a fan of mesquite, I think it's too strong but that's my own preference. I'd go with the barrell chips.

smokeyw · 10-09-2012, 04:35 PM

Be careful with the smoke! I love hickory but chicken will absorb smoke really quickly and can often result in an overpowering smoke flavor. I would probably go with apple or peach and just a little of that. Just my opinion. Enjoy!

rcbaughn · 10-09-2012, 04:47 PM

Only thing I have is mesquite, hickory, or the Jack Daniel chips!

I don't even know where I can find apple wood around here. Haven't seen it in any stores at least. I got the mesquite and Jack chips from Walmart and the hickory comes from the trees on our hunting land.

Maybe I should just stick with the hickory limbs from our land since I've read chips throw out a lot of smoke fast. I do like a smokey flavor though. I don't know if I could distinguish was over-smoked meat tastes like to be honest. This is only my third smoke ever. I've spent a lot of time reading though.

MS2SB · 10-09-2012, 05:14 PM

The Jack chips will probably be oak which IMHO goes very well with chicken. A handfull at the beginning of the smoke should get you enough smoke flavor without being over powering..

smokeyw · 10-09-2012, 05:27 PM

^^^^^What he said

rcbaughn · 10-09-2012, 05:48 PM

Okay thanks guys. Looking forward to getting my smoke on!

10-09-2012, 04:19 PM	#1
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	Spatchcocked Chicken Ideas So I brined a chicken I spatchcocked in a honey brine for about 20 hours and now I gotta decide what I'm gonna do for a rub, whether it be under or on the skin and whether or not I need to add any oil to the skin to get it crispy. I really don't want to end up with rubbery skin from the mini WSM I am gonna be using. Planned on hot and fast at 350, hopefully that will provide it enough time to get crispy skin before it's overcooked in the middle. Should I smoke it skin side up for most of the time then skin side down right at the end? I planned on pouring Big Bob Gibson's White sauce on it right toward the end too and letting that melt into the skin, so I may not even need a rub of any kind. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

10-09-2012, 04:21 PM	#2
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	I'd skip the rub and just slather the skin with some softened butter. Nothing goes together better than butter and chicken skin. __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Veteran Noobian Warlord

10-09-2012, 04:22 PM	#3
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	That'll help it crisp right up yeah? I plan on using Kingsford Original with either Jack Daniel's smoking chips and some hickory mixed in, or just straight mesquite chunks. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

10-09-2012, 04:29 PM	#4
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	The butter will definitely help crisp the skin. Personally I'm not a fan of mesquite, I think it's too strong but that's my own preference. I'd go with the barrell chips. __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Veteran Noobian Warlord

10-09-2012, 04:35 PM	#5
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	Be careful with the smoke! I love hickory but chicken will absorb smoke really quickly and can often result in an overpowering smoke flavor. I would probably go with apple or peach and just a little of that. Just my opinion. Enjoy! __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

10-09-2012, 04:47 PM	#6
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	Only thing I have is mesquite, hickory, or the Jack Daniel chips! I don't even know where I can find apple wood around here. Haven't seen it in any stores at least. I got the mesquite and Jack chips from Walmart and the hickory comes from the trees on our hunting land. Maybe I should just stick with the hickory limbs from our land since I've read chips throw out a lot of smoke fast. I do like a smokey flavor though. I don't know if I could distinguish was over-smoked meat tastes like to be honest. This is only my third smoke ever. I've spent a lot of time reading though. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

10-09-2012, 05:14 PM	#7
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	The Jack chips will probably be oak which IMHO goes very well with chicken. A handfull at the beginning of the smoke should get you enough smoke flavor without being over powering.. __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Veteran Noobian Warlord

10-09-2012, 05:27 PM	#8
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	^^^^^What he said __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

10-09-2012, 05:48 PM	#9
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	Okay thanks guys. Looking forward to getting my smoke on! __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.