This week we were inspired by the Spring weather to cook outside – but also kinda had that idea on a whim – which was PERFECT. We just grabbed one of our own free range spatchcocks, and threw it in the smoker! Smokers are amazing because all you need to do typically is set them and forget them for a few hours, kinda like a crock pot. Spatchcocks are perfect because they are already marinated, and cut so they can be pulled apart into 4 delicious, smokey servings.
It does take a few tricks to getting it to that perfect smoke level and texture tho, so below is our advice on how to get it just right.
First of all, we recommend choosing your wood carefully. Different woods have impart. Wet different flavors, and you can choose based on smell. We prefer using wood chips over briquettes. You can buy them at most home improvement stores, or you can make your own. Just make sure they’re soaked in water about 20 before you start.
For our whole spatchcock, we set the smoker at 200 degrees. You should follow your smokers manual for how to do this with your unit, and if there is no temperature display, a probe thermometer will do also.
We set the spatchcock out on a wire rack about 30 minutes before we put it in so that it was at room temperature when it started cooking. I know we’ve stressed this method in most recipes posted previously, and there’s a reason – it makes WAY better meat. It’s also another reason why buying and eating quality meat is so important.
Pat the chicken skin dry with a clean paper towel. If you like, you can salt the skin several hours beforehand so it begins to crisp before you smoke it.
Put the chicken in the smoker with a full pan of water to keep the humidity up, and a full box of wood chips: Set a timer for about 4 hours, and then … relax! Play with your kids, have a drink, read a book .. you get the idea.
At the 4 minute marker, open the smoker and check the chicken. It should look darker in color, and have shrunk in size a bit. Test the temperature of the meat by sticking a thermometer in the joint between the leg and breast.
If the meat is at 165 degrees at this point, you can test the texture by sneaking a small piece. We recommend taking it from the breast because this is the leanest cut and dries out the fastest. If it’s not up to temperature, keep the chicken in for another hour, or until it does.
If the meat is at a texture you like, you are ready to take it out and eat!
You can serve it hot right out of the smoker, shred it for sandwiches, or chill it for chicken salad. It can store several days in the fridge – if it lasts that long!