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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-24-2010, 08:06 PM   #1
boatnut
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Default spatchcocked chicken on smoker

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.
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Old 09-24-2010, 08:08 PM   #2
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Looks good from over here!!!
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Old 09-24-2010, 08:11 PM   #3
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Real nice lookin chicken! Thanks.
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Old 09-24-2010, 08:13 PM   #4
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Great job
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Old 09-24-2010, 08:55 PM   #5
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Nice job, glad it worked out well!
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Old 09-24-2010, 09:17 PM   #6
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what did you brine it in ?

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Old 09-24-2010, 09:20 PM   #7
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very sexy!
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Old 09-25-2010, 01:53 AM   #8
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Looking good
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Old 09-25-2010, 05:15 AM   #9
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Nice Mike..... Very Nice.....
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Old 09-25-2010, 06:14 AM   #10
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Looks great.

This is one of my favorite methods for cooking chicken.
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Old 09-25-2010, 07:35 AM   #11
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Quote:
Originally Posted by bandityo View Post
what did you brine it in ?

David
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)
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Old 09-25-2010, 07:41 AM   #12
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Fine looking chick
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Old 09-25-2010, 07:58 AM   #13
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Very nice color on the skin!
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Old 09-25-2010, 08:26 AM   #14
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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?
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