Smoked Spatchcock Chicken | Pellet Grill Smoked Chicken
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- Опубліковано 29 вер 2024
- Welcome back to Andersons Smoke Show! Today I am going to share a super easy way to make a spatchcock chicken! Not only are we going to spatchcock, we are going to make smoked chicken on my Camp Chef Pellet Grill!
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Now for this grilled chicken I am obviously going to spatchcock it... see the video to see how to spatchcock a chicken. Now that we've got the chicken prepared it's time to season it. I like to start with an olive oil binder. Today I am going to use my California Olive Ranch olive oil ( bit.ly/394H3Xw ), then I am going to use my Meat Church The Gospel ( amzn.to/3nXjV3f ).
Today I am going to be using my Camp Chef SmokePro SG30 Wifi. Set at 300F and smoke level 10. These chickens took roughly 2 hours to get the internal temperature to 165F in the breast.
As you can see this chicken cooked quickly and evenly... and dont even get me started about the juice that I was able to get by smoking bbq chicken in my pellet smoker!
The chicken was great and if you want more great recipes, then be sure to subscribe to my channel and I will see you next time on Anderson's SmokeShow!
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andersons smokeshow camp chef woodwind wifi smoking spatchcock chicken smoked spatchcock chicken smoked chicken quarters
#SmokedChicken #SpatchcockChicken #PelletGrill
If you enjoyed this video, I put this list of videos that I think you'd also like!
The ONLY Way I Smoke Salmon: ua-cam.com/video/8OMnjdelzpE/v-deo.html
Beer Can Chicken: ua-cam.com/video/uzae-GRyCw0/v-deo.html
BEST Pellet Grill Brisket: ua-cam.com/video/DqKYKSGUjHo/v-deo.html
BEST Smoked Burger: ua-cam.com/video/tL-hmlWFCZ0/v-deo.html
Andrew thanks for gettin to it. I like that there is no fluff before you get with the schoolin.
Did you brine those birds before cooking? Didn't you think it was necessary to monitor the dark meat internal temperature?
The dark meat was probably 10-15° higher than the white...which makes it perfect. I just wish he was a bit more careful (technical) when cutting that white meat from the carcass.
@@jaylancaster5419 How do you KNOW that, Jay?
@@paulmillen2101 because I've cooked enough spatchcock chickens to know ... and that's one of the benefits of the process. The white is best around 165, and the dark is best at 175-180. Focus on the breast...it works out great.
Take off the wing tippets too. Freeze the back bone, fat trimmings, neck (if included) and tippets for stock. Full of collagen and flavor.
Great suggestion!
You're the only person to ever discuss doing 1) backup spot checks on the probes and 2) rotating the cook due to those various factors. One content creator did discuss the biscuit method of finding hot/cool spots but you're the only one who has actually discussed a rotation.
What was the total cook time? just wondering.
I would imagine it was around 2 hours total. Give or take a few minutes depending on weather. I usually check the chicken internal temp around the first hour and 30-45 minutes after that so it doesn’t over cook. Juicy every time when you pull it right at 165 degrees.
Combine all the left overs and the smoked carcass with canned chicken soup stock, sautéed vegetables of your choice, and rice, potatoes, or noodles to make fast, amazing chicken soup. My chicken soup is famous and it is so easy!
I just spatchcocked my first chicken…can’t tell me I’m not a pro. Thanks for all the amazing videos
Made this yesterday on the Masterbuilt Grill/smoker.....amazing!!!! I also made your baby back ribs this weekend. So good!!!! Your videos are awesome. Thank you so much. Im making your salmon recipe next.
Awesome! Glad to hear that you’re enjoying my recipes!
Good video, doing 2 chickens for mother's day tomorrow. I have a 36" camp chef and I run my chickens side by side, but the other way. It helps from getting one done before the other.
Good pointer! Thanks
The spines and "extra" parts and skin are a great base for chicken stock!
Everyone is smoking a spatchcocked chicken, but no one is showing how to spatchcock a chicken. Thanks for your attention to detail.
I like your attention to detail and actually show preparatory steps- other video producers 'talk' about trimming or doing this or that, but you actually show it- and it's very important. I'm not an engineer, but my brain is wired like one and I things precise- it always pays off in some way. I also appreciate your contact/glove/hygiene practices. I watch some videos where the person has gloves on lays open the meat and with the slimy gloves grabs the oil, the rub containers, etc. and if they do that, 99% of the time I bet they just paper towel off the rub container or their salt/pepper containers and stick them right back on the shelf and a week later their kids complain of stomach ache and because of the incubation time, never make the connection. I sometimes double my gloves so after the rub, I peel off the oiled/rubbed ones and can keep going. Keep up the great work- the basics are what helps you make masterpieces.
I actually saw a video earlier in the week where
You put a rubber glove on the rub bottle then
You don’t have to worry about it because you just throw the glove away when you’re done
Love watching you teach me and my hubby to cook and grill!!! Praise Jesus for your gift with food! 😂❤🎉
That’s the smoker that I wanted to buy, unfortunately they don’t make that size no more for some reason 🤦♂️ I just thought the Camp Chef only had the 24 or 36 inches. After watching one of your videos I went on line to get it just to discover they stopped making them.
Yeah, I’m not sure why they discontinued the 30. My guess is that people who are interested with the 30 would just go for a 36.
Turned out great, had to be good for you to keep on tasting lol
Oh man that’s one of the toughest things is to stop eating and wrap up the video! Especially if it’s been a long day cooking lol
Anderson what type of smoke pellets did you use for this chicken? Pecan or?
Not sure if I remember, but chicken I’m usually going for pecan or hickory
I have a tall, vertical offset smoker, could you put several spatchcocked chickens on top of each other and smoke them like that?
My smoker has like six racks, each on top of each other
What do you think of this sportsmans warehouse model i am looking to get, PG24SWC for $600. I want something in the 500-600 range that will allow me to add a sear attachment and it seems to be good.
Great video! Spent 2 days looking for how to work controller and then came across this video. You made it easy to understand. Thank You!
300 with smoke tube. Got to 165 in 1 hr 5 min. Traeger 575.
Great video Andrew!! Spatchcock chicken is my favorite way to cook chicken with an occasional beer can chicken. Keep em' coming!
Thanks Scott! I’m in the same boat as you! Love the spatchcock and the beer can chickens
What about the seasoning on the sides of the chichen?
So you're an engineer. What came first, the chicken or the egg???? That is so egotistacal of you to even say that you're an engineer. Somehow that makes you an expert when it comes to cooking?????
Ha, nothing constructive to say for a high school dropout. And us engineers know how to dumb it down for ya hicks 😂
Also- a favorite technique of mine is to peel or cut the skin and place sub rub under the skin or mix rub with chicken broth, bring to a boil and let cool overnight in a sealed container, then the next day, inject into the breast and thighs, let it migrate through the meat and then do exactly what you do- really pumps flavor into the bird- especially the lower-priced whole chickens that can be a little tough. I'm subscribing today- great content!
That was a great video. Do you get a good smoke flavor from your pellet grill? I just bought new Camp Chef 24. I had a Traeger but really never got a good taste of smoke. Keep up the great work!
Nice video. Doing burn in on our RT700 right now and this will be my first cook on it. Went ahead and subscribed as well.
Awesome! Thank you!
Super video...Well done and organized, First time watching...I subscribed for future recipes...
Thanks John! Appreciate the support!
The chicken looks awesome. I need to smoke another whole chicken again. Usually smoke pork and wings, but will try this recipe. Keep smoking.
I think whole chickens are one of my
Most smoked meats
Thanks for the recipe! Your my go to since I bought my first smoker, the DLX model. Keep it up!
Heck yeah! You’ll love that new Camp Chef!
That’s gotta be delicious! Thanks for sharing.
Oh it’s some great chicken!
Nice Demo Video , Chicken Looks Great. Thank You ! I learned a lot from this Video ,Thank You ! Again !
Chicken was phenomenal! Great flavor and super juicy!
Andrew nice to see a new upload.Your lucky u can get the B&B pellets,I would have to drive 1:45 each way,they don't ship.Chicken looked great.Meat Church and Matt Pittman are GREAT
I’ve really been enjoying the Meat Church rubs! Thanks Tim!
I can make juicy chicken all day long, but the skin is Chewy?? You didn't mention if the skin was bite through or crispy you didn't mention the skin at all? I wish you had. Another UA-camr broils his chickens for 4 or 5 min at the end, to crisp up the skin, He didn't spatchcock them, wondering if that will help with crispy skin?? (Spatchcocking) thanks for the ideas.
Nice chickens I tried this recipe, but I used that Cajun Two Step, it was so delicious! Keep up the awesome work!
Awesome! Glad you enjoyed!
You use any of that gator drool doo?
Not sure what that is?
I Have not tried the gator drool yet
Dude thanks a pellet grill, this is a pellet grill RT 380 Bullseye for the best grilled poultry anywhere.
Could you have fit 3 chickens on a 30" Camp Chef
Yeah I could get a 3rd chicken in there for sure
Made this as my first cook on my new WW 24. Most amazing roast chicken I ever did so thanks for the idea.
Oh spatchcock chicken is one of the best! Cooks it thoroughly and quick so it’s still nice an moist! Thanks for watching
Nicely done on the Camp Chef!
Thanks Tom!
I have the Camp Chef SG24 and I tried this recipe on my first time cooking on it. The Gospel rub is fantastic and the chicken was juicy as hell! Can't wait to try the hot and fast ribs.
This method makes some greaaaat chicken! Oh and don’t get me started about them Ribs 😍😍
More like easy bake oven. This isn't smoking. Three thumbs 👎
Just because you don’t like something doesn’t mean that other people aren’t… 👎🏻👎🏻👎🏻
Great video I just got my gorilla grill and this will be the first thing I’m making
What kind of gloves are that?
If someone isn't comfortable popping the knife into the breastbone they can flip the bird, cut open side down, and push down on the keel bone to flatten the bird.
In my opinion the only way to cook a perfect smoked chicken is to spatchcock it or beer can it
Heck yeah! Did you see my beer can chicken video from a few weeks ago?
@@AndersonsSmokeShow yep loved it
Good work man. Looks tasty.
Great. Video Well done!Cheers Brother!😀
Thanks Wilkie!
Love it. Great video I’m going to try this tomorrow.
Awesome! Enjoy!
Loved also the technique of changing a diaper used on chickens. 😆😆
Did this guy end up saying exactly how long these took to cook? I hear couple hours but nothing specific. Come on engineer!
I cook to temperature, so time is only for planning purposes.
I followed this exactly and it was amazing. Thanks!
That's some great looking chicken!
Thanks Bobbi!
Making your chicken!!! Looks great
So good, the olive oil really helped crisp up the skin. I did everything you said except I used Kosmos dirty bird seasoning. Super Simple. Thanks !!!
💪🏻💪🏻
Great looking chickens bro!!
Thanks Ricky!
why do you go to 165F? it is a time / temp relationship. from memory, 20 min at 150 is the same as 1 second at 165F.
When you’re giving advice to the general public, you stick to the rules. The last thing I need is for someone to get sick and blame me.
Great cook as always......Ive been mullling smokers, leaning to the CG 980 Gravity.....
Good choice!
Should you the day b4 clean the chicken and dry with paper towel and use baking powder and kosher salt over night on a rack in the fridge
You can id you want. That’ll help with crispy skin
Now this looks dynamite! Will be trying this. Thanks for the video!
Thanks for watching!
Your other video for spatchcocked chicken was 285 degrees; smoke 7 instead of this video’s 300 degrees; smoke 10. Any particular reason for the difference?
The increase in temp helps firm the skin up a little bit, but the bird is still nice and juicy
You gotta let that rest and most of the juice will stay in the meat
Surprisingly it was rested. I always let it rest while I’m taking pictures and getting ready to wrap up the video.
I wonder, if you turn the temp up for 10 minutes, that would crisp up the skin more.
It definitely wouldn’t hurt!
AWESOME techniques great walk through video
Thanks!
Extremely right handed, lol.
Great video man, thanks.
Thanks for watching! I’ve dangerously right hanged. I’m frequently reminded of “take my strong hand” if you catch the reference lol
So would you say spatchcock or beer can chicken yields better moisture in the meat?
Oh that’s a tough one, but I’m going to say beer can chicken
I only use meat church nowadays. Doing this tonight!
I love me some meat church!
What kind of gloves are you wearing?
Black nitrile
What’s the difference between the sg 30 n the woodwind 24?
SG30 is 6 inches wider and is painted black. The WW24 has a color controller, stainless lid, and a bottom shelf
what brand of scissors are you using to cut the chicken?
I don’t remember what those were, but I use OXO poultry scissors now. I think there’s a link in the description.
How long did take to smoke them?
Little over a couple hours
Had to MENTION your an Enginerd ... lol
Yep. And us engineers know how to dumb it down for ya hicks 😂
The meat church seasoning I received was an utter disappointment when I looked at the label, the primary ingredient was sugar, almost no spice. super disappointed but Im a foodie and of course i bought 4 of them. fingers crossed. One of them can work some magic…
Which one did you get?
Bro, you freak bootied that joint!😋👍
💪🏻
did you brine the chicken?
No but you can. A dry brine overnight will make some crispy skin.
Anybody ever notice how engineers have to tell you they're engineers?
Always. It’s in our handbook
Yep. And us engineers know how to dumb it down for ya hicks 😂
Why spatchcock over whole chicken?
Cooks quicker and more evenly
How was the skin
Well done. I’m going to give it a try tonight!!
Hope you enjoy
“I’m extremely right handed” love the comment
Have you seen Scary Movie? “Take my strong hand…”
@@AndersonsSmokeShow LOL
💯 Fire !!!
Love the vibes.
Glad to see another Engineer that knows how to cook. I'm subscribed now. Cuisinart 4-n-1 pellet smoker/grill, Blackstone 36, and old-school Masterbuilt Pro smoker that I use for both hot and cold smoking, especially cheeses. Going to spatchcock the living hell out of some chickens this Summer! Thanks for the video!!
Thanks for watching!
Who is "we?" You're just one guy. LOL
Most of the videos, there’s at least one or two other people on the other side of the camera lol
A real narrow minded comment right here
Pruning shears works amazing
You’re right, they would work great!
Like how he just had to tell everyone he is a engineer. Sounds like engineers always do this.
🤷🏼♂️
And your a internet hater congratulations so there's that
Yep. And us engineers know how to dumb it down for ya hicks 😂
Looks amazing brother
Thanks!
You didn't have to turn the over to get them done on the other side ?
Nope!
@@AndersonsSmokeShow Thanks brother. Ill fire the grill up Friday 🔥
Looks great.
Thanks!
That knife is a work of art
Yeah I love it! A Local veteran owned company called Holland Steel (from Ohio) made it for me
@@AndersonsSmokeShow great I live in Ohio (you probably can tell from the profile lol)
Ahhh yeah! Holland Steel is out of Massillon. I’m near Akron
Thanks for the great video. I used your technique to smoke two birds at the same time with different rubs, they came out amazing. The family was super excited to try it and everyone absolutely loved them. 👍👍👍👍
Great Video. Very Informative. Looks like I'm making chicken this weekend!!
Hey thanks! Yeah, maybe you should finish working first 🤣🤣
Nicely done. Looks like you got bite-through skin?
Yeah the skin was pretty much bite through. It was super juicy so it was slipping off the breast a little
A great way to prepare chicken for straight grilling too!
Oh yeah! Love the spatchcock chickens!
Great video Andrew period and keep them coming!
Hey man, thanks!
The engineer here may enjoy knowing that brining in advance, dry or wet, greatly adds to the flavor of chicken. That chicken is actually done at a lower temperature, around 150 and will continue to cook when pulled off the grill, and that a resting period typically helps retain moisture
I’ve brined plenty of birds. Some times I do and sometimes I don’t. Also I’d never pull a chicken at 150F at best you MIGHT get 5-7F carryover… never 15F.
@@AndersonsSmokeShow I'm just saying I don't think you need to make it to 165! There's a cool video out by Ethan Chlebowski on doneness that really changed my mind on this, and chicken has been going better since then. He gets into the weeds on what temperature the chicken turns white and other things you might find fascinating.
@@AndersonsSmokeShow Do you find any difference in taste in the brine/no brine? I'm thinking brining a brisket doesn't matter much because the cook time is so long, but given the shorter time for chicken tends to matter a bit more. Or at least seasoning a day ahead of time
@@brycebyte it’s more about bacteria than anything. I can’t remember the specifics but salmonella is killed off in seconds at 165F but at lower temperatures it has to be held for X amount of minutes.
I’ve coffee brined a brisket before and I personally thought that it made a slight difference… but I don’t typically brine them. I think wet brine gives more flavor on poultry, but the skin can be a little on the rubbery side whereas the dry brine will produce a crispier skin.
If you have never cooked a beer can chicken. Please do it's amazing and the kids love seeing the process. Flavor and add dipping sauces according to your children's favorite sauces, promise silence at the table is a 100% mommy & daddy.
Oh, I love doing beer can chickens! In fact, I have a pretty cool video coming up soon that involves an experiment relating beer can chickens.
Looks amazing brother
Dude you talk a LOT…. we watch these videos for entertainment and information, not much information very little entertainment… just sayin.
People come here to learn
Yeah your thermometer was “calibrated” in China. China is known for high accuracy. Typical engineer, too educated for their own good. If you sick a tooth pick through the sink and the juice comes out clear. Its done.
Yeah you’re right. Their tests are so “bogus” that other thermometer companies send their products to the ThermoWorks lab for accuracy testing. Total junk. Thanks for educating me
Why didn't you crisp the skin ?
Hey Craig, I’ve personally found the skin to get crispy if you smoke it long enough without flipping the chicken. I do 60 min with my Traeger @ 375. You can also do 2 hours at 300 degrees if you prefer a more smoky taste