First cook: Spatchcock chicken

drinkoj · Friday at 9:02 PM

Decided that I had to break my PB Vertical 7 smoker in. Using hickory pellets, garlic, onion, pepper, salt, and will finish it with a Madeiran Orange spicy sauce we use in the wok. Forgot to put the water in the tray for the first 40 minutes, but luckily I remembered and fixed that. Turned the temp from 350 F down to 300 F and will keep it there for the next 1hr, and hit around 220-240 F for 20 to 30 minutes after I glaze it or until I get to around 160-165 F inside the chicken. We'll see how it turns out.

sparkyv · Saturday at 3:10 PM

Did it get all ate up before pictures were taken?

drinkoj · Saturday at 6:30 PM

sparkyv said:
Did it get all ate up before pictures were taken?

drinkoj · Saturday at 6:34 PM

OMG! I have no idea how, but I absolutely nailed the flavor profile I was going for. My wife and I devoured the breast meat and we don't even care for it. Every bite we had flavor juices getting on our face. Doing a rack of baby back ribs tonight. One thing I did state incorrectly is the pellet flavor, it was Bourbon BBQ pellets so I know that's a a good choice if I'm going for a fruity sweet chicken.

Ol' Smokey · Saturday at 7:07 PM

drinkoj said:
OMG! I have no idea how, but I absolutely nailed the flavor profile I was going for. My wife and I devoured the breast meat and we don't even care for it. Every bite we had flavor juices getting on our face. Doing a rack of baby back ribs tonight. One thing I did state incorrectly is the pellet flavor, it was Bourbon BBQ pellets so I know that's a a good choice if I'm going for a fruity sweet chicken.

Were these the pellets? They are by far my favorite....