My Pro 22. I was fortunate to have the day off work, and to do whatever I wanted. Which was season the Traeger, and start learning how to smoke.
I was disappointed that my store didnt have nice butts (ha!) or bone-in shoulders. And I'm not buying a brisket there.
So…. Spatchcock chicken. Prep was easy – a little salt on the underside. Meat Church Gospel and brown sugar. I got to learn about temperature regilation and heat distribution. 6 pound bird cooked in less time than I thought.
But I LOVE the learning process. Photos start to finish.
Happy Sunday.
by MarchOfJuly70
7 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Thought this was chicken parm for a second at first glance 🤣
Looks good! Time/temp?
Looks great 👏 I’ve been playing with temps and times and after 5 spatchcocks have settled on this –
You did it!!!
Looks great!
Rubbery skin????