Steps on how i spatchcock and inject chicken

[Fwismoker]

Today I was going to open fire UDS some rotisserie chicken but the skies are threatening rain....so plan B. I haven't spatched one in a while and i thought i'd show my Jimmy smoker some love. I put my Jimmy under cover :mrgreen: and prepped for the bird.

Just light the charcoal in the basket... The bird will go on when i'm in the 350-400 range.





1) I take heavy duty scissors and cut out the back bone.



2) Dry your bird! If you want good skin this is a critical step. I just take paper towels to it.



3) Season the inside well with salt and pepper



4) I don't inject for moisture but rather flavor... I had a little i had to use up so here we go. Inject from the inside so you don't re wet the skin.



5) rub a dub dub

 

[Fwismoker]

Ok bird is on and cooking hot and fast. I'll aim to keep it in the 450-475* range. Put the bird on the lower level.

 

[Fwismoker]

Less than an hour later.....



You know how they say the leg should pull away? This sucker didn't even make it off the grill attached!



Sliced pics to come...

 

[Happy Hapgood]

Very nice. I've been doing it all wrong. I've been cutting out the sternum between the breasts. It will work that way but yours looks better.

 

[Blythewood BBQ'er]

Killer looks food again man! What was the wood you used?

 

[mchar69]

I've been cutting out the sternum between the breasts. It will work that way but yours looks better.

Cutting out the back also gives you crab bait, or stock base.
Smush it up good and your cats and dogs can eat it, raw or cooked.
To the OP - great looking cook! ( and is the Jimmy 18 1/2" ??)
Going to throw hot coals in my 'Joe' right now.

 

[Fwismoker]

Nice and wet...The 450*- 500* heat truly gives it a crispy skin.





Thanks for checking it out!

 

[Fwismoker]

Killer looks food again man! What was the wood you used?

Apple wood cut from a local apple tree farm.

Cutting out the back also gives you crab bait, or stock base.
Smush it up good and your cats and dogs can eat it, raw or cooked.
To the OP - great looking cook! ( and is the Jimmy 18 1/2" ??)
Going to throw hot coals in my 'Joe' right now.

Yep it's a Jumbo Joe so it's 18.5"

Very nice. I've been doing it all wrong. I've been cutting out the sternum between the breasts. It will work that way but yours looks better.

Hmmm I'm trying to picture what it would look like that way toast.

 

[c farmer]

Looks great as usual Keith.

Think I might need a bigger mini. :shock:

 

[Fwismoker]

Looks great as usual Keith.

Think I might need a bigger mini. :shock:

Thanks Adam!

That Jimmy is one HELL of a cooker... 2 racks, cooks hotter than all get out which makes it a perfect chicken cooker, grills like a champ and sears like a beast! This Fall you should try to get a Jumbo Joe on clearance.

 

[Ron_L]

Nice looking bird! I usually remove the keel bone when I spatchcock. The bird lays flatter.

 

[Fwismoker]

Nice looking bird! I usually remove the keel bone when I spatchcock. The bird lays flatter.

Thanks Ron!

I only remove the keel bone when i halve them....what i do is give it a hard push and until it snaps.

 

[10-8]

Nice looking yardbird

 

[peeps]

Great looking bird, Keith!!!

 

[smoke ninja]

Nice chx.

 

[theTastyCat]

Looks lovely! For the benefit of this noob, what IT did you cook to and exactly where did you put the probe??

 

[Fwismoker]

Looks lovely! For the benefit of this noob, what IT did you cook to and exactly where did you put the probe??

I cook to 165 IT or just under and probe in the thick part of the breast. Even if you take it shy of 165 the carryover cooking will continue while it rests.

 

[Happy Hapgood]

Hmmm I'm trying to picture what it would look like that way toast.

It looked like a bow legged chicken. :biggrin1:

I really did not know that I had cut it the wrong way. :doh:

 

[smoke ninja]

Mmmm, gratuitous chicken pron.

 

[Fwismoker]

Mmmm, gratuitous chicken pron.

looks good ninja son