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Rookie Chicken Cook

Laxin16
Laxin16 Posts: 62
edited July 2014 in EggHead Forum
My first go at a whole chicken was a huge success! Very juicy and flavorful. I cut the backbone and breast bones out, rubbed it and smoke indirect at 350 until interval temp of 165. I then charred the skin a bit.
Follow me on Instagram @ BeantownBBQ 

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Comments

  • Dobie
    Dobie Posts: 3,458
    Nice job. I got some wings and thighs going now and your pics are masking me hungrier.
    Jacksonville FL
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  • cook861
    cook861 Posts: 872
    Looks good i just cut the back bone and cook that way 
    Trenton ON 1 mbge for now
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  • SGH
    SGH Posts: 28,928
    @Laxin16‌
    Looks like a winner to me. Excellent job my friend! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Laxin16
    Laxin16 Posts: 62
    Thanks... It was pretty damn good! Once again, the Egg produced a much better product than my Weber Performer. 
    Follow me on Instagram @ BeantownBBQ 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Nice job!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • tksmoke
    tksmoke Posts: 776
    That looks too good - I may need some spatchcock chicken for dinner tonight!!!
    Santa Paula, CA
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  • tjv
    tjv Posts: 3,841
    next time separate the skin at the thick end of each breast, work your fingers down to the leg loosing up the skin, then tip bird on end and dump in your favorite rub and use your fingers to work around.  easy way to get rub on the meat under the skin.....

    nice looking bird,

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Wonderful, even the reheated leftovers are most

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • GATraveller
    GATraveller Posts: 8,207
    Just did my first spatchcock Sunday night and it was really good except that it was a smaller 2lb bird and finished quicker than expected so I over cooked a bit.  Pulled at 190-200 and still moist.  I was the only one that noticed it was overcooked.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
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    2 Large
    Peachtree Corners, GA
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