Help please - first attempt at smoking...

I've got to up my game and learn to spatchcock chicken. I've seen videos and it really looks like one of the best ways to go for grilled chicken, up there with using a rotisserie. What kind of knife do you use to spatchcock your chicken? Or do you use heavy duty shears? You ever try the "under a brick" trick?

http://www.eatingwell.com/recipe/252675/spatchcocked-chicken-under-a-brick/

T

 

I use Shun kitchen shears to spatchcock, I was hesitant for a while before I tried that method, but once I did I will never do it any other way.

‘I’ve been smoking many years now, the website and the book ( you can get it at amazon through the website) will be the best money you can spend to get better.

im smoking a few chickens on Labor Day. I do several turkeys this way throughout November and December every year. I smoke pulled pork, ribs and brisket all the time. It really takes a while before YOU think you are good, it is fun to try and get good at it.

 

Cool. After your post, I checked out some videos and America's Test Kitchen recommended the Shun shears. Thank you!
T

 

I use my smoker several times every month, I make my own rubs and sauces, I usually cook enough to make sure the neighbors get some too

 

Yes, good point, if you're putting out major smoke, share with the neighbors from time to time. Helps keep the peace! Neighbors across street are routinely leaving oak for us (we have none on our property) so brisket care packages for them too! [emoji2]

T

 

When I smoke pork butt and brisket, I start my fire at 2:00 AM and put the meat on at 3:00 AM, so they put up with me all the time, it is the least I can do is share. I always do the butts and brisket together since they both take 14 hours or so. I have to put a log in the fire box every 30 -40 minutes so there is no sleep on those nights

 

Ew....sorry to hear that. I do mine at 400 degrees with a probe in it. Seems really to be just like baking it with smoke. try, try again I say!

 

https://www.bonappetit.com/story/dry-brine-chicken

For really crispy beer butt (or whatever) chicken skin

 

Thanks. Doing my first beer-butt chicken this coming week. I'll dry brine it and hope I do better on this whole bird.

 

Ulu - Alaskan Knife

Convex Blade & comes with concave Cutting Board. Unbeatable for oh, so many things.


Sent from my SM-G973U using Tapatalk

 

I used to have an ulu. Mo Fo was sharper than heck!
T

 

Got motivated and just dry brined a bunch of wings for Labor Day Weekend. Thinking I'll roast them hot on the pellet and see how they come out. Have a safe and fun holiday weekend everyone!

 

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The dry brined and smoke roasted wings.
Dipped in a nice blue cheese/chili garlic mix sauce and whoa!

 

Look great. Smoke roasted? No issues on the skin being rubbery?

More details on the dipping sauce if you have them, please.

T

 

Hey T, crispy skin all around. Smoked for 15 minutes at 200 then up to 425 for 30 minutes. Mix 1/2 & 1/2 or to your taste blue cheese dressing and Rooster Chili Garlic sauce. A little okie but pretty good for dipping
Image Unavailable, Please Login I call it Rooster but it is this stuff.

ps: I did dry salt the wings for 24 hours uncovered in the frig...