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Chicken in the smoker

I brine my yard birds. Equal parts salt / sugar dissolved in water with one lemon halved and squeezed per 2 whole birds. I do this with whole birds as well as boneless/skinless breast. I only rub seasoning on birds with skin. Always juicy unless I have a few too many and over cook. I like to let them rest wrapped in foil in a cooler for a while too.


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Did some chicken legs in the smoker last night. Cooked them around 300 degrees until they were 165. When I took them off I decided they could be cooked a little more so I put them back on until they got to 175 and they came out tasty.
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Cool holder you got there squirrel. Guy at work said he has something like that for cooking stuffed peppers, but doesn't recall where his wife bought it.
 
Ever heard of spatch cocked chicken? The technique involves cutting the spine out and laying the chicken flat. These were the first 2 birds I did on my smoker.

 
Those look good Kenn! I have a recipe for spatch cocked chicken in one of my smoking books. How did those come out?

A friend at work gave me that holder because it didn't fit in his smoker. It worked pretty good!
 
Ah the got it from a friend, another dead lead. :lol: the chickens turned out great. Olive oil and some seasonings mixed and spread over and under the skin. I have the recipe in my email, ill update the post to help others.
 
kenn1320 said:
Ever heard of spatch cocked chicken? The technique involves cutting the spine out and laying the chicken flat. These were the first 2 birds I did on my smoker.
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We used to call those "puddle chickens". I have not smoked or grilled them. But without that spine you can roast them quickly and if you use a fresh, never frozen local bird, you have about an inch of juices covering half your bird when you pull it out. It's like it has drowned in a puddle.
 
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