*pics* My first spatchcocked chicken (trial run for the turkey I'm doing tomorrow)

FxLynch

I'm cooking a 12lb Turkey for Thanksgiving tomorrow and decided to give the spatchcocking/brining/injecting a trial run today on a chicken to get a feel for it.

Last night I took a 5lb chicken, spatchcocked it and soaked in the same type of brine I'll use for the Turkey.  Today I took it out, rinsed, injected with creole butter, and sprinkled a little dizzy dust on it.  I cooked it indirect with a drip pan and for smoke used 3 chunks of apple wood.  Cooked till thighs were 185, breast got up to 170, but it was the BEST chicken I've ever had.  Actually my fiance said that first, and I agreed.  Never had better at any restaurant or any other place. Unbelievably juicy, and super tender as well.  Seasoning was spot on.  

Frank

paulheels

Dark meat is tough to "overcook". That is why I love it, the "pulled pork" of chicken! Breasts aren't for me. I guess all I can say is, I like big butts and I can not lie!



Paul

paulheels

What you disagreeing with Tweev?
NIEEECE on staying with the theme! Haha

FxLynch

The breasts were still really good and not dry, probably due to injecting?  It's the first time I've injected a chicken.  The dark meat, however, was amazing.  

I'm excited to get the turkey cooked now.

Frank

paulheels

Ehh, yeah I PREFER dark meat, but def love a good CookeD boob. I cook alot of breasts, always bone in and with skin.