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Spatchcocks and ABT's

JRWhitee
JRWhitee Posts: 5,678
in Poultry
I brined 2 chickens Friday and air dried them all day Saturday, rubbed one with Texas Chicken Tickler and the other with Raging river, Asparagus and ABT's for sides Pecan and cherry for smoke. Chickens were juicy, skin was crispy and everyone loved the two different rubs. 
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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Comments

  • stevethegreat
    stevethegreat Posts: 247
    Looks very tasty! Everything cooked at same temp? Go bears...
    Steve
    Outside of Appleton, WI - MBGE, LBGE
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  • grege345
    grege345 Posts: 3,515
    Good lookin meal. What else is there to say
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • marysvilleegger
    marysvilleegger Posts: 329
    Am thinking of brining a couple myself. What and how much in brine?
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  • JRWhitee
    JRWhitee Posts: 5,678
    ABT's cooked at 300 indirect and chicken at 350-400 direct. Thanks guys.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
    edited July 2014
    Since I had 2 chickens I went with 2 gallons water 2 cups kosher salt 1 cup sugar, 1 cup of soy and 5 smashed garlic cloves. Brined in fridge overnight for about 12 hours then air dried in fridge all day Saturday put them on around 7:30 last night. Chicken took around an hour pulled when breast was 155.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    Looks luverly. 

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Mickey
    Mickey Posts: 19,698
    Real nice cook
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • JRWhitee
    JRWhitee Posts: 5,678
    Thanks @Mickey.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • johnmitchell
    johnmitchell Posts: 6,780
    Nice all round..Love the pic of the carved chicken
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Dyal_SC
    Dyal_SC Posts: 6,286
    Looks awesome. I need to give your brine recipe a try!
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