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Old 09-23-2013, 02:58 PM   #1
rdstoll
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Default Couple of UDS Chickens

Did three whole chickens on the UDS
Brined one of the chickens overnight using a brine of:
1 gallon water
1 cup salt
1 cup sugar
1 tsp garlic powder

Heated the brine up to dissolve the ingredients, let it cool then refrigerated the bird in the brine overnight.

For the cook:
1 - whole chicken (brined) with Simply Marvelous Sweet Seduction on the skin
1 - whole chicken (not brined) with Simply Marvelous Spicy Cherry Rub on the skin
1 - spatchcocked chicken with Simply Marvelous Sweet & Spicy Rub, rubbing as much rub as I could UNDER the skin then on top

Decided to run this cook hot so got the UDS to over 300 degrees and put all three birds on the top rack. I used a foil pan on the bottom rack to catch dripping and this seemed to also cut down on the temp that was reaching the top rack as a thermometer was closer to 275 degrees, but this may be due to a faulty thermometer. With the birds around 150 degrees I squeezed some butter on top of all three chickens as the skin was starting to look crisp. I think this helped keep the skin crisp but not overdone.

Overall consensus was:
Whole chicken (brined): nice and juicy. Was the second-most favorite of the group. I thought it could have used a bit more flavor - I didn't notice much of the brine so some rub under the skin probably would have been good.

Whole chicken (not brined): I thought the rub was great but was dryer than the brined chicken and flavor didn't seem to penetrate the meat as much. Was #3 out of 3.

Spatchcocked Chicken: Was voted the best and I thought it was the best as well. Very good flavor and good moisture as well. I was surprised it was able to hold moisture so well, frankly. Rub was great as well.

This was a total experiment - in the future will definitely make sure to rub the birds down underneath the skin. Will probably look into basting/spritzing as well but I'm not at that level yet.
Attached Images
File Type: jpg Two birds.jpg (63.5 KB, 156 views)
File Type: jpg Spatched Done.jpg (53.9 KB, 157 views)
File Type: jpg Not brined Cherry Rub.jpg (71.2 KB, 156 views)
File Type: jpg Spatched Inside.jpg (52.0 KB, 156 views)
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Old 09-23-2013, 03:01 PM   #2
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Nice job, lookin mighty fine!
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Old 09-23-2013, 03:42 PM   #3
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Juicy Good.
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Old 09-23-2013, 03:48 PM   #4
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Cool experiment that makes me feel good about what I do with birds... spatchcock and brine. They look great!
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Old 09-23-2013, 05:01 PM   #5
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Looks good and tasty...just think that if you would have went hotter it would have even been juicer. Doesn't makes sense does it...But it's true. I'll forever spatch and no brine...can't imagine these birds holding any more moisture.

The only bird i do that see's a brine is a turkey and that's only because i want the flavor profiles.
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Old 09-23-2013, 05:08 PM   #6
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Thanks for doing and sharing this. Some mighty fine looking birds there.
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Old 09-23-2013, 05:23 PM   #7
rdstoll
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Quote:
Originally Posted by Fwismoker View Post
Looks good and tasty...just think that if you would have went hotter it would have even been juicer. Doesn't makes sense does it...But it's true. I'll forever spatch and no brine...can't imagine these birds holding any more moisture.

The only bird i do that see's a brine is a turkey and that's only because i want the flavor profiles.

Thanks - yeah I've never put any sort of pan or diffuser in my UDS so wasn't sure what to expect as far as its effect on the temperature but now I know!
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Old 09-23-2013, 05:43 PM   #8
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Perfectly cooked.
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Old 09-23-2013, 08:03 PM   #9
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dems some fine lookin birds
Thanks for the write up
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Old 09-23-2013, 08:45 PM   #10
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Man that looks good!
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Old 09-23-2013, 08:57 PM   #11
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Those all look great! Spatchcocked is the way to go dont think ill ever do a whole bird any other way.
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Old 09-23-2013, 10:51 PM   #12
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Looks fantastic
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