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Spatchcock Chicken

aymobley
aymobley Posts: 34
in EggHead Forum
Hey all:

I know most of you prefer raised direct for spatchcock chicken/turkey, but my first time around with a chicken was delicious cooked low and slow, 225 indirect with apple wood for about 4 hours. The chicken was spatchcocked (obviously) and marinated overnight in oil, lemon slices, garlic, and rosemary.  Here is the result:

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Comments

  • Theophan
    Theophan Posts: 2,656
    Looks wonderful!  The Egg keeps things so moist that I'm not sure going low-and-slow on chicken necessarily hurts it any.  I think the main thing is its internal temp when you take it out of the Egg, regardless of whether you got there really slowly or a bit faster.

    I've never thought I'd want a super smoky chicken, but I've never actually tried it.  Yours looks great -- I'll have to give it a try, sometime!
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  • lousubcap
    lousubcap Posts: 36,791
    Great cook right there. Congrats.
    Welcome aboard and enjoy the journey.  Above all, have fun.
    BTW if you like low&slow chicken, give pulled chicken a look with the search function.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Beautiful

    I spatch raised  direct unless I'm doing jerk w/ pimento smoke - 225 raised INdirect for about 2-2 1/2 hours. Fall off the bone. 

    Try it! 

    www.pimentowood.com

    New Albany, Ohio 

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  • RajunCajun
    RajunCajun Posts: 1,049
    Where's my knife and fork?  Very nice!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    That bird looks awesome. Everyone has their own way.  I do spatchcock chicken indirect at about 300 to 350 til the IT 160.  If I use smoke, it is something mild like apple or peach. Happy holidays and congrats on a great cook. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • CPARKTX
    CPARKTX Posts: 2,095
    Great color
    LBGE & SBGE.  Central Texas.  
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Nice bird...  color on point
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • aymobley
    aymobley Posts: 34
    Thanks everyone!  Happy New Year!
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326


    Those tan lines though!   ;)  Looks good. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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