Spatchcock Chicken

[Joe Public]

I tried the chicken recipe this weekend. I got three bone-in breasts with the skin on, and I coated with oil and Spade L chicken seasoning. Here they are going on the smoker along with some russets:




I smoked with apple wood for about half an hour at 250F, then I turned up the heat to about 375F and finished cooking to 165F internal temperature. I spritzed the chicken with some apple juice about half-way through. Here is a shot after turning the heat up:



I let it rest for a few minutes under foil while I finished preparing for dinner. The chicken was really, really good. Juicy and flavorful. Thanks for the recipe.

[Jarid in Cedar]

The inaugural firing was a success.

I started by breaking down the birds spatchcock style(actually did half-spatch on the advice that it would be easier to handle on the grill).

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I then brined them overnight with a mixture of salt, sugar, minced garlic, and water. I like using the gallon ziplock bags to avoid contaminating the cooler.



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After the overnight brine, I pat them dry and applied the Traeger chicken rub that came free with the smoker.

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[Jarid in Cedar]

On to the grill




I followed CJF's instructions and cooked at 325 until 130 degrees in the breast, then bumped up to 375 until 160. I mopped with Italian dressing twice during the process.

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The flavor was great, the skin didn't get quite as crisp as I would like. Probably due to the mop. The Traeger rub is a little salty as well. But overall, everyone loved it. An obssesion is born.


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[kccougar]

Congrats! My wife loves chicken on the Traeger.

[Jeff Lebowski]

Way to go, JiC.

Yes, that Traeger Chicken Rub is VERY salty. Use sparingly. Better yet, use Spade L or something else. That is probably my least favorite Traeger rub.

[Jarid in Cedar]

Way to go, JiC.

Yes, that Traeger Chicken Rub is VERY salty. Use sparingly. Better yet, use Spade L or something else. That is probably my least favorite Traeger rub.

I figured since no one seems to use it, but free is tough to pass. Where do you buy the Spade L?

[Jeff Lebowski]

I figured since no one seems to use it, but free is tough to pass. Where do you buy the Spade L?

I buy mine at Harmon's in Orem, but you can buy it at quite a few places. Here is a list of Utah sellers:

http://www.spadelranch.com/spadelranch/ut.htm

Looks like Smith's is your ticket.

[myboynoah]

I'm so hungry now.

[kccougar]

Chicken thighs again today for Sunday dinner. My wife says this is one of her favorite meals. I brined for about 5 hours in water with salt, garlic powder, and a little sugar. I'm not sure this step is necessary as I didn't notice a significant difference from the times I have not brined the meat. Spade L chicken rub then 30 min at 225 and about 30 min at 300 (brushing with Italian dressing). When the meat hit 145 I cranked the traeger temp all the way up to crisp the skin and removed the meat at 165.

[Joe Public]

It's a fine night for chicken. I'll fire the lump in an hour or so. I have a Costco bone-in/skin-on pack of chicken breasts that will be put to good use.

[CJF]

Last nights dinner. Sprinkled with a birth of Big Poppa's Jalapeño Bacon rub and a dash of his finishing rub. Delish!

[Drunk Tank]

Last nights dinner. Sprinkled with a birth of Big Poppa's Jalapeño Bacon rub and a dash of his finishing rub. Delish!

That looks delish!

Chicken thighs? Need some details man!

[CJF]

That looks delish!

Chicken thighs? Need some details man!

Yes, boneless thighs wrapped in my homemade bacon. My wife is sick of pork and beef so I compromised. Chicken wrapped in pork. I smoked for about 45 minutes at 225 and then baked at 375 for about 20 minutes. I used perfect mix and peach pellets.

[ERCougar]

I figured since no one seems to use it, but free is tough to pass. Where do you buy the Spade L?

Probably late to tell you, but I was just browsing for chicken ideas and came across the thread--lins sells it, over by the chicken (not the bbq or spice section)

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[Joe Public]

I'll be making chicken tonight. I've always used breasts, but I'm going to try some thighs as well this time. What do you guys do temperature-wise with the thighs? The breasts have been perfect when I've pulled them at 165F degrees internal temperature; do you do the same with the thighs or go higher (170F degrees, e.g.)?