rockinshelby
New member
Things have been a little quiet in the gallery lately. I figured I'd better post some pics of my recent cooks to get things moving. I have now cooked something on my BPS drum every weekend for the past 10 weeks. We have guests coming next Saturday and they are already asking what I will be smoking.
These are a few pics of some Spatchcock chickens that I did a couple of weeks ago. I marinated them overnight in an asian poultry brine. Dusted them with a bit of Sweet Money and Little Louie's w/Pepper. I didn't keep a record of cook temp or time but I think it was around 275 deg. I started them on the outside of the drum and moved them to the middle near the end to crisp up the skin. Pulled at 185 deg internal temp.
They were super tender and had a great smokey flavour. The only thing that I would change is a little less time in the brine, or none at all. The chicken picked up a lot of the salt from the brine.
Keep on smokin'....
Cheers, Jeff.
These are a few pics of some Spatchcock chickens that I did a couple of weeks ago. I marinated them overnight in an asian poultry brine. Dusted them with a bit of Sweet Money and Little Louie's w/Pepper. I didn't keep a record of cook temp or time but I think it was around 275 deg. I started them on the outside of the drum and moved them to the middle near the end to crisp up the skin. Pulled at 185 deg internal temp.
They were super tender and had a great smokey flavour. The only thing that I would change is a little less time in the brine, or none at all. The chicken picked up a lot of the salt from the brine.
Keep on smokin'....
Cheers, Jeff.