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Unread 06-14-2008, 12:25 PM   #1
Midnight Smoke
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Question Spatchcock Chicken Advice Needed

Hi all,

I have 2 - 5 1/2 lb birds I am going to smoke on the UDS this afternoon and need your advice.

No time to brine for this cook.

What Temp? 250º-275º

How Long? 3 Hours

Flip? Yes/No

Wood, Pecan (that I have) or Apple if I can get some today?

Thanks in advance!
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Unread 06-14-2008, 12:32 PM   #2
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I dont flip I use hickory. For a crisper skin I would go 300-320
It done when it done but spatchcock really cook quick
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Unread 06-14-2008, 12:37 PM   #3
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Quote:
Originally Posted by jestridge View Post
I dont flip I use hickory. For a crisper skin I would go 300-320
It done when it done but spatchcock really cook quick
I have some Hickory also.

Is there a general cooking time frame? Trying to plan what time to be eating.
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Unread 06-14-2008, 12:41 PM   #4
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Spatchcocked chicken smoked over Pecan at 325* should be done in about an hour or so!
Not enough time for me to get there so pics will be necessary!!
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Unread 06-14-2008, 01:49 PM   #5
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Spatch on a medium BGE @ 375 degree dome temp takes about an hour.
Hope this helps

Paul
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Unread 06-14-2008, 02:41 PM   #6
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Mine took an hour and ten minutes at 325 in the Backwoods last weekend. I'd go with the pecan and a 325-375 cook temp.
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Unread 06-14-2008, 02:44 PM   #7
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Quote:
Originally Posted by Bbq Bubba View Post
Spatchcocked chicken smoked over Pecan at 325* should be done in about an hour or so!
Not enough time for me to get there so pics will be necessary!!
I wish some of you all were close, you would be welcome anytime! Plus you could cook.

Quote:
Originally Posted by milehigh View Post
Spatch on a medium BGE @ 375 degree dome temp takes about an hour.
Hope this helps

Paul
Every little bit helps, Thanks

It really helps me to want a BGE even more!


Can chicken be Toweled and cooler'd for awhile?
Or would it turn out dry?
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Unread 06-14-2008, 02:59 PM   #8
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Anywhere in the 300-350* range, and mine take between an hour or two until the internals are around 150*. Pull and let rest. The temp should coast a little more.
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Unread 06-14-2008, 05:10 PM   #9
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Question

Need a little help guys'


Can chicken be Toweled and cooler'd for awhile?
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Unread 06-14-2008, 05:44 PM   #10
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Probably - but I would be conerned about what that would do to the nice crispy skin you probably will have... yummmmm crispy chicken skin...
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Unread 06-14-2008, 06:35 PM   #11
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If you have to cooler it, eat the skin for yourself and let the guests eat the chicken!!
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Unread 06-14-2008, 07:04 PM   #12
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Before you serve the chicken remove it from the bones and save them and the scraps that come off the bones including some of the skin if you don't eat it. Those smoked bones and scraps will make some killer broth for soup. When you make the broth use just enough water to cover the bones and don't add anything else to it. Just the water and bones. Let it simmer for a couple of hours keeping the water level where you started. Add the salt and spices and other things when you use it to make something. As for the taste I don't add much of anything for spice other that a bay leaf or two.
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Unread 06-14-2008, 10:09 PM   #13
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Well thanks to some help from here I pulled off my 1st Spatchcock. Legs just fell off the bird. Smoked with a mix of Pecan and Apple. Took about 1 1/2 hours @ 300º.

Had some Vidalia Onions and some BBQ Shrimp. Pics were not so good on those.



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Unread 06-14-2008, 10:12 PM   #14
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Nice lookin' birds bro...I love pecan on birds...it's all I use now.
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Unread 06-14-2008, 10:13 PM   #15
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Quote:
Originally Posted by Pork Smoker View Post
Need a little help guys'


Can chicken be Toweled and cooler'd for awhile?
Only if you want rubbery skin...
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