You won’t regret it. Brined, spatchcocked, and smoked is the only way I cook them now.
What's on the smoker today?
- Thread starter wytex
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You won’t regret it. Brined, spatchcocked, and smoked is the only way I cook them now.
How long and at what temp are you cooking them this way?
Approximately 2.5 hours at 275. Been using this recipe with various different spice mixes:
How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips
In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then
www.smoking-meat.com
Someone earlier on this thread mentioned that site. Lots of good info and recipes for all types of smoking.
Wildabeest
Well-known member
I also like to pull the skin away from the meat and put pats of butter and some thyme and/or rosemary springs under the skin. It allows those flavors to really penetrate into the meat.Approximately 2.5 hours at 275. Been using this recipe with various different spice mixes:
How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips
In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then
Someone earlier on this thread mentioned that site. Lots of good info and recipes for all types of smoking.
noharleyyet
Well-known member
6666 pounders on the pellet & a glazed spiral cut on the gas
Carl 9.3x62
Well-known member
Smoking a turkey today, just like many others. We raised and butchered this one ourselves. 18lbs dressed, had to cut her in half to fit in the smoker. I need a bigger smoker.
WildWill
Well-known member
My curios mind has to ask why did you go with the chickens over a turkey or two?
Don't know why Ken did it, but I think chicken tastes better. Especially the Hutterite chickens here in Montana that are as big as a small turkey. mtmuley
noharleyyet
Well-known member
Solely on personal taste.
WildWill
Well-known member
Didn't spatchcock but am gonna next year.
Carl 9.3x62
Well-known member
Apparently also smoking bacon wrapped carrots, per my wife's request. Anyone ever try these? We never have.
trackerbacker
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I usually prefer to lay the pound of bacon flat on foil on the cooking sheet.
Your way seems like a lot of work to just eat 6 pieces of bacon....
Buffs35
Well-known member
Double smoke ham to go with the gobble gobble
Carl 9.3x62
Well-known member
We drizzled them with maple syrup too, and they turned out good, but no better than fried bacon. Just trying something different.
Last edited:
Raised a few turkeys, these two dressed at 43 lbs each at six months young.
End of summer and through fall, gave them lots of wild berries, rose hips, and crab apple. Processed mid November, never frozen.
Too big for the oven. Mrs. Bearfoot roasted legs, thighs, wings in the oven. I brined, seasoned 16 lbs turkey breasts. This is going in to the smoker.
This is all I got as over 24 awesome people, showed up for a feast!
Smoked with a combo of apple & pecan.
End of summer and through fall, gave them lots of wild berries, rose hips, and crab apple. Processed mid November, never frozen.
Too big for the oven. Mrs. Bearfoot roasted legs, thighs, wings in the oven. I brined, seasoned 16 lbs turkey breasts. This is going in to the smoker.
This is all I got as over 24 awesome people, showed up for a feast!Smoked with a combo of apple & pecan.
noharleyyet
Well-known member
Mealtime mayhem happened & no pics of the finished birds, but they ate well and provided ample take home portions.
If I wet brine again I’ll use premixed ingredients & be better prepared. I repeat, it’s messy.
Gonna dry brine an intact bird soon, IMO, spatchcock isn’t anything special.
Some good looking grub in this thread.
If I wet brine again I’ll use premixed ingredients & be better prepared. I repeat, it’s messy.
Gonna dry brine an intact bird soon, IMO, spatchcock isn’t anything special.
Some good looking grub in this thread.
Nick87
Well-known member
Glad I'm not the only one.
kwyeewyk
Well-known member
Looks good, haven’t done birds in a few years now but we started getting them around the middle of July so they'd fit in the oven, most our toms also got around 45lbs at 6 months, 25-30lbs around 4 months. Hoping to raise some again next year.
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