Smoked Chicken | Spatchcock Chicken on Camp Chef Pellet Grill!

welcome back to anderson smoke show today we've got two whole chickens that we're gonna smoke on my camp chef pellegro stick around see how we do it we're gonna spatchcock these chickens but before we do be sure to subscribe to my channel and ring that bell so that you can keep up with the latest content write me a comment let me know what you think now let's get to working with these chickens [Music] all right so we're gonna start out today with both of these chickens these are about five and a half pounds and we're just gonna pat dry that with some paper towel that just helps get some of that excess moisture off because too much will wash away the dry rub [Music] all right so to spatchcock a chicken it's pretty simple you need to find the back it's on the back of the chicken you can see the neck here you can see where the tail was there essentially what we need is a good pair of scissors and i got these good kitchen scissors nice thick handle and you want to cut along the inside of that back and a good pair of scissors will go right through the bones and look at that just nice and easy all right we're through one side let's go ahead and go through the other [Music] all right so we're not done in here right up in here we've got a bone that's basically the breast bone there and all we have to do is break this right there i'm not even going to open my scissors i'm just gonna whack that right there you can see it's already it's already cracking so while we're in here i'm gonna open this up and i'm just gonna take my knife and i'm gonna trim up some of this fat here in just any loose ends [Music] all right so i'm going to take but take some paper towel here and i'm just going to dry off the inside a little bit inside of that cavity of the chicken we're going to go ahead and break that breastbone down and that's just going to help that chicken lay flat when we cook it there we're going to be using the suckle busters texas pecan barbecue rub today and while we're here on the back side of that chicken let's go ahead and just get that seasoned up nice healthy coat there all right so now i'm gonna go ahead and flip these over and i'm gonna throw another glove on while i'm at it gloved up again we'll flip this other bird over i'm actually going to spin this one around so that you can see the front and what we want to do is we're going to go ahead and pack the chicken breast with some special butter that we're about to make so what you want to do is just take your fingers here and pull up on the skin and just kind of run your hand underneath you just want to open that up release it from the chicken breast you can see i'm in there pretty good now just it allows me to stick my whole hand there and do the same thing in this one and i can get all the way down in there so we got that nice and opened up there nice little pocket we got some parquet squeezable spread we're gonna go ahead and get this into the bowl here we've got some minced garlic i'm gonna take about a tablespoon of that throw that in there then we've got some of the spiceology jamaican jerk and i'm just going to take a couple pinches of that throw that in there and we're going to go ahead and mix that up good so basically what i want to do is take a big gob of that butter and just pack it down in there in between the skin and the breast meat let's go ahead and do it there look at that i'm just gonna tuck that down in there that will melt down and keep that breast nice and moist and get a little bit more here all right move on to this one look at that butter look at that and i got a little excess on my hand so i'm just going to go ahead and rub that onto the chicken itself got a little extra here might as well use it before we lose it now it's time for some more texas pecan barbecue rub and we're just going to be nice and generous with that all right the chicken seasoned up let's go ahead and get the smoker fired up and get these birds are roasted all right let's go ahead and get this thing turned on and we are going to go ahead and click the selection button we're going to go to set temperature and we want to do these we want to smoke these chickens at 285 degrees and we're going to say smoke setting let's say seven let's go ahead and pepper them chickens up a little bit i'm gonna go ahead and let this thing get fired up and ready to go chickens have been seasoned for about 10 minutes the grill is up to 285 degrees let's go ahead and throw these birds in now i'm just gonna set them in here to start and then i will reposition them once i get both in they actually both laid in there pretty nicely i want to keep these wings tucked because the tips of those will burn but honestly everything looks good we're going to go ahead and use the camp chef temperature probes that they sent us we've got two of the probes here we're going to put one in each bird this is the probe two since it's on the right we're gonna put it in the right chicken and this is probe one we're gonna put that in the left chicken i'm just going to come back here and get it in the breast there and same thing with this one the spatchcock chickens are going to cook a lot faster rather than if you had left them whole we're going to go ahead and keep an eye on that internal temperature we're looking for 165 degrees in that breast i'll pull out my thermapen mk4 we'll check it along the way to get an accurate instant read we'll see in a little bit so when it comes to cooking one of your most important tools is a good instant read thermometer i've got the thermoworks thermapen mark iv let's go ahead and check the temperature on these spatchcock chickens so we're looking for 165 degrees in the breast let's go ahead and look 151 149 we'll go ahead and check this one here 150 and 151 so just looking at that everything is cooking even we've got another 15 degrees to go until it's time to pull these out if you're serious in the kitchen or at the grill be sure to get yourself a good instant read thermometer like the thermapen mark iv [Music] yeah so um that's my house over there and uh i need a spatula and some tongs to get the chicken off so this is why the cameraman gets paid the big bucks you know because i can't get my hair wet so he's uh he's got to help a boy out uh oh he's coming in hot it's coming in hot all right i got a couple tools with me i'm gonna start with a spatula and just make sure that the chicken is not stuck down to the grill i don't want this to fall apart as i go to remove it all right i'm going to get in here really quickly and i'm just going to try and pick the chicken up and get it onto that cutting board just like so man does that bird look delicious same thing with this one get it up on the board and we are ready to get this thing over to the counter and cut this spatchcock chicken is done it was in the grill at 285 degrees for about two hours and 10 minutes or so we hit 165 degrees in the breast it is time to get these trimmed up once you come check it out all right so i'm just going to go ahead and carve some of that breast there and this is what i want to give i want to try this right here man is that juicy check that out look at that juice that looks phenomenal all right it is time to try this smoked spatchcock chicken man that is so tender so juicy that sucklebusters texas pecan barbecue rub got a little sweet little heat damn that is good thanks again for watching and check us out next time on anderson smoke show thanks again for tuning in to anderson smoke show be sure to like the video and subscribe to my channel so that you can keep up with the latest content

Channel: Andersons Smoke Show

Views: 19,721

Rating: 4.9176202 out of 5

Keywords: smoked chicken recipe, smoked chicken breast, bbq chicken, smoked chicken, barbecue, spatchcock chicken, pellet grill, spatchcock chicken recipe, camp chef, whole chicken, Anderson Smoke show, masterbuilt gravity series, smoker chicken, smoked whole chicken, bbq chicken recipe, grilled chicken, smoked chicken recipes, how to bbq chicken, camp chef woodwind, spatchcock chicken pellet grill, smoked spatchcock chicken, spatchcock chicken smoked, smoking spatchcock chicken

Id: Gmw8g0jIOYI

Length: 12min 39sec (759 seconds)

Published: Tue Aug 04 2020

Reddit Comments

[u/jburns32]

Great video, I can never get the skin crispy.