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Smoking spatchcock chicken
Powak
Posts: 1,412
Just picked up a nice Bell & Evans spatchcocked chicken to make a smoked buffalo chicken dip. I’m thinking a dry brine again like my Thanksgiving turkey and smoking indirect at 400° up in the dome. Sound bout right for some good skin?
Comments
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Went with no brine, but rubbed with olive oil, fresh cracked pepper, coarse kosher salt, paprika, garlic powder and onion powder on all sides, and smoked at 400 direct high in the dome. Took about 40 minutes. Was heavenly.
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How'd the dip come out, and do you have a recipe for it?
"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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Dip came out awesome! I used this recipe.Botch said:How'd the dip come out, and do you have a recipe for it?
The smoke chicken really came thru nicely. -
Thank you!"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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Botch said:Thank you!Definitely extra good with the blue cheese added too.
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