Another Spatchcock Chicken

Brisket_Fanatic · November 2012

Just a simple weeknight dinner. Spatchcock chicken dusted with a chicken mix by Myron Mixon cookbook. Its got a little bit of everything. Pulled the skin back from the breast in order to season the naked breast since I dont normally eat chicken skin.

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Put on the top rung of the A/R at 400 degrees direct with some Jack Daniels smoking chips.

Cooked 1 hour and the breast was 159 and thigh was 190 so I pulled it and took it inside to let it rest for a few minutes. The jack chips were a wonderful addition. I will never mess with a beer in the rear again as this is just as good and not near as messy.

davejames0426 · November 2012

Looks great - how was the Mixon rub?

Brisket_Fanatic · November 2012

@Dave Thanks, It's great, 2/3 cup chili powder, 1/2 cup white sugar, 4TBSP Kosher Salt, 4TBSP Onion Powder, 4 TBSP Garlic Powder and 1TSP Cayenne Pepper.

RAC · November 2012

Look's good. Welcome aboard.

JerkChicken · November 2012

Looks tasty. What's the white powder around the raw chicken? Corn starch for crisp?

Brisket_Fanatic · November 2012

@RAC Thanks @JC ThanksYes it is cornstarch, didn't have time to leave it uncovered so I tried cornstarch. It worked pretty well.

newegg13 · November 2012

The skin looks good. I've been meaning to try the cornstarch myself. Next time . . .

Brisket_Fanatic · November 2012

@newegg13 thanks, it was good, crispy but not crunchy

Skiddymarker · November 2012

Brisket_Fanatic said:

@newegg13 thanks, it was good, crispy but not crunchy

That's the best way, IMHO - great cook thanks for sharing!

Brisket_Fanatic · November 2012

@skiddymarker - thanks it's the way to go.

Griffin · November 2012

@Bisket_Fanatic - glad you found your way over here. You are going to find it is much busier than the other forum.

I was going to do a very similar cook to yours last night, but the store was out of whole chickens, so I went with quarters. 400 Direct, raised with Dack Janiels wood chips, just used a different rub than you. Good minds think alike. Your bird looks like it came out perfectly. Nicely done.

Brisket_Fanatic · November 2012

@Griffin - thanks decided to sign up since the other was closing. I always keep a couple of fryers in the freezer. Not good when the store runs out of chickens. Just started using those JD chips and really like them.

Griffin · November 2012

I haven't used those chips in years. Saw them somewhere and was shocked at how much they wanted, the next day saw them somewhere else for $2 a bag...SOLD!

Brisket_Fanatic · November 2012

I wont pay $5 a bag either.

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Another Spatchcock Chicken

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