How do you smoke your whole chickens? I always spatchcock them, as I always find they cook evenly. I put them on at 275 for about 1.5 hours. Happy smoking!
by LightFew7121
13 Comments
gator_mckluskie
yeah it’s the best way imo
Grand_Temperature652
I have done both spatchcocking & splitting in half. Both methods turn out great.
donmreddit
I’ve spatch’d several brids, it is the way to go b/c they get to temp quicker w/o drying out.
MarriedTexCouple
I’m a beer can guy but been wanting to try. Any specific recipes y’all found that is better (or any adjustments to a particular recipe)?
makked
Spatchcocking cuts out the oyster meat. Just split in half down the breast. Not as pretty but much faster and same result.
orangutanDOTorg
I don’t. Back and hollow cavity create an air gap so breasts get less direct heat from the bottom. Wings and legs stick out so they do get the heat. Turns out perfect, dark meat hotter than white. Back is a sacrifice though. Low temp 45 min then crank to 400 to crisp skin. Whole time on its back.
garf87
I switched over to just doing them on the rotisserie for our grill. That or beer can method
OkNewt4550
Always spatch them birds
1quickmr
Always spatchcock, try at the breast next time leave back bone intact.
anzoreena1
Def spatchcock for me
SlimyWalrusF-ingPos
I always brine overnight 1/2gal water, 1/2 cup kosher salt, 1/2 cup white sugar and whatever else you want to flavor it with. Drain and air dry in fridge or cooler for a couple hrs then dry rub with your favorite chicken rub and put on smoker. Best chicken every time
Delta_Kilo_84
Ive tried whole, spatchcocked, and “separated”. Last time I basically spatchcocked them but then decided I wanted the leg quarters separate so I separated them and that worked probably the best so far. I don’t know if there is a name for that?
Even spatchcocked I feel like the breast is always done before the dark meat is cooked to where I want it. Its tough to get white meat off the grill at 155 and still get the dark to 185+ while they are attached. This way I can pull the top half of the bird early and let the bottom half keep cooking.
Bullitt420
My personal choice is to spatchcock when smoking a whole chicken.
13 Comments
yeah it’s the best way imo
I have done both spatchcocking & splitting in half. Both methods turn out great.
I’ve spatch’d several brids, it is the way to go b/c they get to temp quicker w/o drying out.
I’m a beer can guy but been wanting to try. Any specific recipes y’all found that is better (or any adjustments to a particular recipe)?
Spatchcocking cuts out the oyster meat. Just split in half down the breast. Not as pretty but much faster and same result.
I don’t. Back and hollow cavity create an air gap so breasts get less direct heat from the bottom. Wings and legs stick out so they do get the heat. Turns out perfect, dark meat hotter than white. Back is a sacrifice though. Low temp 45 min then crank to 400 to crisp skin. Whole time on its back.
I switched over to just doing them on the rotisserie for our grill. That or beer can method
Always spatch them birds
Always spatchcock, try at the breast next time leave back bone intact.
Def spatchcock for me
I always brine overnight 1/2gal water, 1/2 cup kosher salt, 1/2 cup white sugar and whatever else you want to flavor it with. Drain and air dry in fridge or cooler for a couple hrs then dry rub with your favorite chicken rub and put on smoker. Best chicken every time
Ive tried whole, spatchcocked, and “separated”. Last time I basically spatchcocked them but then decided I wanted the leg quarters separate so I separated them and that worked probably the best so far. I don’t know if there is a name for that?
Even spatchcocked I feel like the breast is always done before the dark meat is cooked to where I want it. Its tough to get white meat off the grill at 155 and still get the dark to 185+ while they are attached. This way I can pull the top half of the bird early and let the bottom half keep cooking.
My personal choice is to spatchcock when smoking a whole chicken.