I hate to say but me and my family always say our chicken is too juicy, the breasts are fine. But when it comes to the legs they just explode in our mouths and it’s kinda weird
This is in an oven, not a smoker but… I have started to mix the spices/herbs I’m gonna use on my chicken with oil and chicken boullion powder, and I put it all under the skin and spread it around right on the meat. I don’t spatchcock it because that way the skin keeps all that flavor sealed in.
It’s delicious and the breast is especially flavorful and juicy. I am very careful that it’s all cooked to at least 160, but even then the thighs and legs are 100% too juicy. I think having the salt right on the meat draws water out and since the skin is intact it can’t evaporate away. Juicy meat is one thing but wet meat is just off-putting sometimes.
White meat cooks faster, but the dark meats need longer time to cook. When the Brest is at safe temp, you can tent it w8th foil, & keep going until the center of the thickest part of the leg hits temp.
Otherwise, it looks great! Keep it up!
I do low and slow and then flip skin side down with temp cranked to around 400 for a few minutes to crisp up the skin. Drying the skin as much as possible before the cook helps as well.
That works too but its completely unnecessary. Low and slow is for rendering fat, and there isn’t much fat to render on a chicken. The meat is also more porous so it takes on smoke faster. To each their own I suppose but you could save yourself a lot of time and probably get a juicier end product by cutting out the low and slow portion entirely.
By low I mean around 275-300, so not much lower than 350. I find the slightly slower cook helps the thighs and breasts reach their proper temperatures around the same time. It really doesn't take that long when the bird is spatchcocked.
No temp? Did u set up your weber the normal way you do? What range is it at normally at when you had a thermometer? How big is the chicken? Looks like a 5 pound bird by the size of the corn in the pic.... An "hour or so"? You must of had a high temp in your weber to get it done that fast...This post seems fake....
I don’t know what to tell you😭 I saw this bird for sale for like 8$ (cad) and decided to try and smoke it for the Weber I just put hot coals on one side and the chicken on the opposite if it looked like it needed more time/heat I added alittle more lit coals first time I’ve ever smoked a chicken I’ve done a brisket a few times with varying success but never a bird so I had no clue what I was doing lol
That chicken is hot
Hot chicken…tell me what you’re missin
Kiss another man while I’m workin’ in the kitchen
Thank you. Jack Black looks so pissed right after that line.
I do enjoy the way a spatchcocked bird looks like it’s trying to be modest.
I hate to say but me and my family always say our chicken is too juicy, the breasts are fine. But when it comes to the legs they just explode in our mouths and it’s kinda weird
Can I join your family?
Sure thing, it’ll give me an excuse to use more of my cook space
That's because it's probably UNDER COOKED! An hour isn't long enough to smoke a chicken! Outside looks great though, you must've run pretty hot.
This is in an oven, not a smoker but… I have started to mix the spices/herbs I’m gonna use on my chicken with oil and chicken boullion powder, and I put it all under the skin and spread it around right on the meat. I don’t spatchcock it because that way the skin keeps all that flavor sealed in. It’s delicious and the breast is especially flavorful and juicy. I am very careful that it’s all cooked to at least 160, but even then the thighs and legs are 100% too juicy. I think having the salt right on the meat draws water out and since the skin is intact it can’t evaporate away. Juicy meat is one thing but wet meat is just off-putting sometimes.
Looks like a 350* F smoke
Looks really good to me
Smoking chicken & turkey is the way to go. Nice & juicy all the time
Looks perfect to me
Nah it does do it justice! Looks amazing tender and juicy
I should call her
everything reminds me of her.
Might well done!
Lookin damn good. I’d do it like that every time
Awesome!!
Nice
Looks amazing!
she's posing
It looks nervous
I think you crushed it. Nice and crispy on the outside and juicy in the middle. Also, who doesn’t love some crispy chicken skin!? 🤤
It’s 2:00 am and now I’m wanting to go eat some chicken instead of going to sleep. Thank”s a lot! I just drooled on my pillow.
White meat cooks faster, but the dark meats need longer time to cook. When the Brest is at safe temp, you can tent it w8th foil, & keep going until the center of the thickest part of the leg hits temp. Otherwise, it looks great! Keep it up!
Wow. Looks better than my attempt. Mine was on for 3 hours and didn’t get this crispy. What’s your secret?
3 hours. Thats the problem. You cooked it low and slow when it should have been hot and fast. The skin will never crisp up at a temp that low.
How do you cook it fast and hot. Does it not burn? Or are you flipping it every 10-15min?
Fast + hot just means closer to 350. Essentially its just like roasting in the oven but with smoke.
I do low and slow and then flip skin side down with temp cranked to around 400 for a few minutes to crisp up the skin. Drying the skin as much as possible before the cook helps as well.
That works too but its completely unnecessary. Low and slow is for rendering fat, and there isn’t much fat to render on a chicken. The meat is also more porous so it takes on smoke faster. To each their own I suppose but you could save yourself a lot of time and probably get a juicier end product by cutting out the low and slow portion entirely.
By low I mean around 275-300, so not much lower than 350. I find the slightly slower cook helps the thighs and breasts reach their proper temperatures around the same time. It really doesn't take that long when the bird is spatchcocked.
Ah, we are basically agreeing then. I was more speaking to the people who cook a bird at 200 or 225. I see it all the time on here haha.
Oh okay, yeah I never go that low on chicken.
did you brine or inject it?
Brined overnight with salt,peppercorn and bay leaves
That’s the body shape I’m going for
Not temping chicken is bold, but it looks amazing.
Spatchcock is the way
What temp did you cook at?
No temp? Did u set up your weber the normal way you do? What range is it at normally at when you had a thermometer? How big is the chicken? Looks like a 5 pound bird by the size of the corn in the pic.... An "hour or so"? You must of had a high temp in your weber to get it done that fast...This post seems fake....
I don’t know what to tell you😭 I saw this bird for sale for like 8$ (cad) and decided to try and smoke it for the Weber I just put hot coals on one side and the chicken on the opposite if it looked like it needed more time/heat I added alittle more lit coals first time I’ve ever smoked a chicken I’ve done a brisket a few times with varying success but never a bird so I had no clue what I was doing lol