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Unread 10-09-2012, 04:19 PM   #1
rcbaughn
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Default 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.
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Unread 10-09-2012, 04:21 PM   #2
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I'd skip the rub and just slather the skin with some softened butter. Nothing goes together better than butter and chicken skin.
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Unread 10-09-2012, 04:22 PM   #3
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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.
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Unread 10-09-2012, 04:29 PM   #4
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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.
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Unread 10-09-2012, 04:35 PM   #5
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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!
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Unread 10-09-2012, 04:47 PM   #6
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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.
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Unread 10-09-2012, 05:14 PM   #7
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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..
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Unread 10-09-2012, 05:27 PM   #8
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^^^^^What he said
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Unread 10-09-2012, 05:48 PM   #9
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Okay thanks guys. Looking forward to getting my smoke on!
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