Spatchcock vs Whole Chicken | Harry the Horse BBQ скачать в хорошем качестве

Spatchcock vs Whole Chicken | Harry the Horse BBQ

In this video, we show you how to smoke a whole chicken and determine whether you should spatchcock the chicken or not. We break down the pros and cons of each method to provide you with the best information for your next chicken cook! Both methods will produce fantastic smoked chicken, but let us know which method you prefer! Follow Harry the Horse BBQ: Instagram: instagram.com/harrythehorsebbq #chicken #smoker #harrythehorsebbq #bbq #barbecue #smokedchicken #spatchcock #crispyskin #firebox #fireboxfriday #thermoworks This video shows you how to make smoked chicken in two different ways in order to show you which method is best for your next chicken cook. First we obtained two standard quality whole chickens from our local grocery store. Both chickens were around 7 pounds. We then took the chickens out of the package, removed the gizzards, rinsed them off, then dried them with paper towels. We then trimmed off any excess skin and began seasoning. We used duck fat spray (link below) as a binder for our seasoning, and then seasoned with a 50/50 mix of kosher salt and coarse black pepper (16 mesh black pepper). To cook our chickens, we used oak and cherry wood splits to begin our fire. This wood was also used throughout the duration of the cook. When the cooker reached approximately 250 degrees Fahrenheit, we placed both chickens on the cooker with the dark meat (thighs) facing the fire, and the white meat (breasts) facing away from the fire. We checked the chickens every hour and sprayed them with duck fat spray to help baste the chickens and aid with developing crispy skin. We repeated this process for about 2.5 hours. We then increased the temperature of the cooker to 300 degrees Fahrenheit for the last hour of the cook to help crisp up the skin. After about 3.5 hours, the spatchcock chicken finished cooking, and after about 4 hours the whole chicken was finished cooking. We verified temperatures of at least 160 degrees Fahrenheit and 175 degrees Fahrenheit in the breasts and thighs respectively in both chickens with our Thermapen One to ensure the chicken was fully cooked throughout. We then let the spatchcock bird rest for about 45 minutes and the whole chicken rest for about 30 minutes prior to cutting into them. All that was left to do was taste them both and share our thoughts! Like, comment, and subscribe if you want to see more fun bbq content from the HTHBBQ family! Thermapen One: https://www.thermoworks.com/thermapen... Thermaworks Chef Alarm: https://www.thermoworks.com/ChefAlarm Savory Spice: https://www.savoryspiceshop.com/ Tel-Tru Thermometers for Pits, Smokers, and Cookers: https://www.teltru.com/s-140-pit-smok... Duck Fat Spray: https://www.amazon.com/Cornhusker-Kit...