Spatchcock Chicken on the UDS

[Rob_In_MO]

A little Spatchcock Chicken for lunch.  Went on the UDS (Ugly Drum Smoker) about 9:30, and the internal temp hit 165-F about 11:40. Smoked it at 260-degrees, then flipped it over and bumped the temp up to about 320 for the last 20-minutes (to crisp the skin). I used a little too much dry rub, but that's more trial-and-error.  Will definitely do this again!  The chicken turned out great this way.  Everything was moist and juicy, definitely didn't dry out. In the bottom pic, you can even see some of the drippings in the lower-center of the pan. :twisted:



With dry rub:

On the UDS with temp probe:

Done and resting:

 

[Fatman]

Sure looks like it turned out nicely!

 

[kitobi]

looks good what was in your dry rub?

our BBQ is dying a death so neat year I'm looking to get a combo smoker/BBQ

 

[Rob_In_MO]

Thanks, Fatman. It was pretty dang good.


Kitobi - just a basic chicken rub. Some stuff I bought in the store in a small shaker-type container. Not exactly sure what all is in it, but it's not bad. Looks and tastes a lot like the McCormick brand 'Chicken Seasoning'.

If you're after a smoker, my favorite is the Weber Smokey Mountain. Ready to go 100% out of the box, and needs no mods.

 

[George Kaplan]

Spatchcock is one of my favorite "almost dirty" words.

 

[Rob_In_MO]

Spatchcock is one of my favorite "almost dirty" words.

:lol!:

Best way (that i've tried so far) to cook a whole bird though. 8)