Spatchcock Chicken on the Joe Jr.

[CakeM1x]

This 5lb bird was on super sale for $3.50 so I picked it up, spatchcocked, and dry brined it for 2 days in the fridge. Then seasoned one half with oakridge secret chicken rub and the other with spog and 2 dabs of butter on the breast. Threw it on the Jr raised direct grate at 350 with just lump and cooked it til the breast his 165.

I also was making a gravy for some chicken and biscuit leftovers for today but I forgot about my simmering stock. :doh:

Rubbed up

Pulled and resting

One of the juiciest breasts, wowsa

My plate

Everytime I do a bird on the kamado I ask myself why I don't do these more often. Never had better roasted chicken than off my kamados. Thanks for lookin'!

 

[Fatback Joe]

I like the look of that 2 tone bird.

Nicely done!

 

[Big-Joe]

Winner winner spatchcock dinner

 

[bwram1]

About to do 5 lbs of wings here...now ya got me wanting to cook a whole bird too!

 

[JS-TX]

Nice yardbird! When you dry brine are you applying the brine to the meat under the skin or on top?

 

[CakeM1x]

Nice yardbird! When you dry brine are you applying the brine to the meat under the skin or on top?

I seasoned both on top and under the skin.

 

[ssv3]

Nice bird!

 

[Mr.OiSat]

I like the look of that 2 tone bird.

Nicely done!

I like that look too.
Great job.

 

[BillN]

Sure is a pretty bird.

 

[food4thot]

Nice bird!

Since getting a rotisserie kit for the Performer a couple years ago, I'm always torn between spatchcocking birds for the WSM or spinning them whole. In either case there's no point to only doing one. It's now two-at-a-time, every time. Pecan only.

 

[WilliamD]

That is one good looking bird! Nic plate of food!!!!