spatchcocked chicken on smoker

boatnut

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• Sep 24, 2010

• #1

brined a free ranger chicken on thursday. removed from brine and let set in fridge uncovered for a day. Put some "yardbird rub" on it and threw it on the weber charcoal smoker, this evening, at around 300-350 with some applewood.

Came out really good , moist and juicy

Thanks for everyone's help. time was about an hour at those temps.

 

Last edited: Jan 22, 2012

Old Smoke

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• Sep 24, 2010

• #2

Looks good from over here!!!

 

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smoken don

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• Sep 24, 2010

• #3

Real nice lookin chicken! Thanks.

 

High Q

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• Sep 24, 2010

• #4

Great job

 

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Smiter Q

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• Sep 24, 2010

• #5

Nice job, glad it worked out well!

 

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bandityo

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• Sep 24, 2010

• #6

what did you brine it in ?

David

 

Johnny_Crunch

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• Sep 24, 2010

• #7

very sexy!

 

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BRBBQ

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• Sep 25, 2010

• #8

Looking good

 

Phesant

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• Sep 25, 2010

• #9

Nice Mike..... Very Nice.....

 

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TN_BBQ

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• Sep 25, 2010

• #10

Looks great.

This is one of my favorite methods for cooking chicken.

 

boatnut

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• Sep 25, 2010

• #11

bandityo said:

what did you brine it in ?

David

Click to expand...

1 gallon water
1 cup kosher salt
1 cup white sugar
1/2 cup cider vinegar
1/2 cup pure maple syrup or molasses
2 T. black pepper
1 T. mustard seeds
1/2 cup soy sauce
1/4 cup chopped garlic (from the jar)
(or 2 Tablespoons granulated garlic)

 

bluetang

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• Sep 25, 2010

• #12

Fine looking chick:thumb:

 

Ron_L

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• Sep 25, 2010

• #13

Very nice color on the skin!

 

Garyclaw

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• Sep 25, 2010

• #14

That looks real good Mike. I've got one in the fridge right now brineing in the same solution. Hope mine turns out that good. (cept mines not FR) Oh, and I used honey instead of maple syrup. I got that from one of Thirdeyes threads I think. Did you notice any "more than normal" salt taste?