Smokin-It User Forum!
Recipes => Poultry => Topic started by: jbauch357 on March 10, 2015, 02:10:52 PM
-
I combined a few different recipes for my latest chicken attempt, and once again had the best result I've ever produced. Figured I'd share.
Brine
1c kosher salt
1c brown sugar
2qts hot water
2qts ice cubes
Mix salt, sugar and hot water until ingredients are dissolved - add ice to cool.
Rub (halved as this makes enough for two chickens)
1/2 Cup paprika
1/4 Cup lemon pepper
1/4 Cup white sugar
3 Tbsp kosher salt
3 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp dried oregano
1 Tsp dried mustard
1 Tsp dried thyme
1 Tsp cayenne pepper
1 Tsp cumin
Spatchcock chicken and place in above brine for ~3hrs. Remove from brine, thoroughly dry with paper towels, rub surface with olive oil, and rub with above recipe. Take half of remaining rub and mix in water until thin enough to pass through injector, then inject between skin and meat. Use final bit of rub to fix the places you smudged while messing with the injector.
Smoke at 225 until IT reaches 155 (I forget which wood type)
Up temp to 275 (to crisp skin) once IT hits 165, then pull.
The brine and rub were absolutely perfect, couldn't imagine a better compliment for poultry. The finished result was nice and smoky, flavorful, and not salty at all. The meat was fantastically juicy and tender, we just cut the chicken in half and at fork fulls off the carcass.
The only thing I'd change is the skin crisping part, which didn't happen with the above approach, leaving the skin a bit rubbery. Like others have mentioned I'll be pulling the chicken from the smoker and placing under the broiler for end stage crisping the next time I do this.
(https://lh4.googleusercontent.com/-21RsIWSkVf8/VPs9X1wt7jI/AAAAAAAADzk/cBMvnXeaOhU/s800/20150306_193558.jpg)
-
Nice looking bird Josh. By adding the additional sugar in the rub did you feel like it was too sweet or did it just help with the bark?
-
Nice looking bird. One of the things I like about spatchcocked birds is portioning them. With a good cutting board and a sharp chefs knife you can easily section the bird into portions without messing up the appearance. It is nice to have the food look as good as it tastes. As for the "rubbery" skin, that's SI chicken. You can pull the bird out short of the final IT and finish it on a hot grill or under the broiler in an attempt to crisp it up.
-
I didn't get any complaints from the wife regarding saltiness or sweetness, both of which she's very sensitive to - so I'm going to assume it just helped with the bark.
Also I didn't intentionally increase the sugar, I just didn't have the sugar the original recipe called for so I substituted the white sugar - next time I might try brown sugar and see what happens.
-
That looks tasty, Josh! As for the skin, you are correct that a quick run under the broiler will crisp it up. Regardless, I know the chicken meat was great! Cheers
-
Looks great Josh? Glad it tasted just as good.
-
That looks picture perfect.
-
Nice job, Josh! 8)
-
Josh- I tried this and liked it. Turned out good considering my PID failed in the middle and I had to switch to stock controller to finish the smoke. I used cherry, alder, and peach wood.
-
Looks awesome !
G-28
-
Spatchcock chicken---had to you tube that. Learning a lot on this forum. Great pictures Josh, thanks going to be trying this soon
-
I would like to try this with four birds. I have always beer canned my chicken at 230 for about 5 hours. Any idea how lucky nag it takes to get to 165 with this method.
-
Finally tried Spatchcock Chicken. It was incredible: http://smokinitforums.com/index.php?topic=4122.0;topicseen
Thanks for the inspiration Josh.