Spatchcock Chicken Advice Needed

Midnight Smoke · 06-14-2008, 12:25 PM

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!

jestridge · 06-14-2008, 12:32 PM

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

Midnight Smoke · 06-14-2008, 12:37 PM

Quote:

Originally Posted by jestridge

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.

Bbq Bubba · 06-14-2008, 12:41 PM

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!!

milehigh · 06-14-2008, 01:49 PM

Spatch on a medium BGE @ 375 degree dome temp takes about an hour.
Hope this helps

Paul

Bob S · 06-14-2008, 02:41 PM

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.

Midnight Smoke · 06-14-2008, 02:44 PM

Quote:

Originally Posted by Bbq Bubba

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

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?

nmayeux · 06-14-2008, 02:59 PM

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.

Midnight Smoke · 06-14-2008, 05:10 PM

Need a little help guys'

Can chicken be Toweled and cooler'd for awhile?

LMAJ · 06-14-2008, 05:44 PM

Probably - but I would be conerned about what that would do to the nice crispy skin you probably will have... yummmmm crispy chicken skin...

Bbq Bubba · 06-14-2008, 06:35 PM

If you have to cooler it, eat the skin for yourself and let the guests eat the chicken!!

Kentuckiana Gib · 06-14-2008, 07:04 PM

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.

Midnight Smoke · 06-14-2008, 10:09 PM

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.

JD McGee · 06-14-2008, 10:12 PM

Nice lookin' birds bro...I love pecan on birds...it's all I use now.

JD McGee · 06-14-2008, 10:13 PM

Quote:

Originally Posted by Pork Smoker

Need a little help guys'

Can chicken be Toweled and cooler'd for awhile?

Only if you want rubbery skin...

06-14-2008, 12:25 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	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! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

06-14-2008, 12:41 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	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!! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

06-14-2008, 02:41 PM	#6
Bob S is One Chatty Farker Join Date: 10-24-07 Location: Sayville, NY Downloads: 0 Uploads: 0	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. __________________ Backwoods Competitor FEC 100 XL BGE WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttzbbq.com

06-14-2008, 02:59 PM	#8
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA Downloads: 0 Uploads: 0	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. __________________ Noah \#/ Nauti-Que BBQ Team* Pitmaster and KCBS CBJ & CTC

06-14-2008, 05:10 PM	#9
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Need a little help guys' Can chicken be Toweled and cooler'd for awhile? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

06-14-2008, 12:32 PM	#2
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	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

06-14-2008, 01:49 PM	#5
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	Spatch on a medium BGE @ 375 degree dome temp takes about an hour. Hope this helps Paul

06-14-2008, 05:44 PM	#10
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Probably - but I would be conerned about what that would do to the nice crispy skin you probably will have... yummmmm crispy chicken skin... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

06-14-2008, 06:35 PM	#11
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	If you have to cooler it, eat the skin for yourself and let the guests eat the chicken!! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

06-14-2008, 07:04 PM	#12
Kentuckiana Gib Knows what a fatty is. Join Date: 11-20-07 Location: Evansville, IN Downloads: 0 Uploads: 0	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. __________________ From a brick pit at the farm to a CG Smokin' Pro in the city.

06-14-2008, 10:09 PM	#13
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	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. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

06-14-2008, 10:12 PM	#14
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Nice lookin' birds bro...I love pecan on birds...it's all I use now. __________________ Wine Country "Q" Competition BBQ

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Spatchcock chicken tomorrow-looking for advice today	insurroundsound	Q-talk	8	07-02-2011 09:51 PM
Spatchcock Chicken	Big Jim BBQ	Q-talk	13	09-27-2010 02:33 PM
Spatchcock chicken....	LMAJ	Q-talk	19	08-17-2008 10:39 AM
Spatchcock Chicken	AlbuQue	Q-talk	10	05-31-2008 09:06 AM
Spatchcock a Chicken ?	Samichlaus	Q-talk	13	02-23-2005 04:53 PM