{"id":1875,"date":"2012-01-12T10:41:21","date_gmt":"2012-01-12T18:41:21","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=1875"},"modified":"2012-01-12T10:41:21","modified_gmt":"2012-01-12T18:41:21","slug":"apple-smoked-spatchcocked-brined-chicken","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/apple-smoked-spatchcocked-brined-chicken\/","title":{"rendered":"Apple Smoked Spatchcocked Brined Chicken"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/SpatchcockSoyBrine01102012\/SoyBrine6.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Foster Farms 5 \u00be lb fresh Chicken brined with the following:<\/p>\n<ul>\n<li>1 Gallon water<\/li>\n<li>3\/4 Cup Kosher Salt<\/li>\n<li>2\/3 Cup Sugar<\/li>\n<li>3\/4 Cup\u00a0 Kikkoman Soy Sauce<\/li>\n<li>1\/4 Cup Kirkland <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">Extra Virgin Olive Oil<\/a> (<a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">EVOO<\/a>)<\/li>\n<li>3 Tbsp TradeWinds Special Blend Poultry Seasoning (Thyme, Sage, Marjoram, Rosemary, Black Pepper, and Nutmeg)<!--more--><\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"   alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/SpatchcockSoyBrine01102012\/SoyBrine1.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Brined for 11 hours in the refrigerator @ 35\u00baF.\u00a0 You can brine a whole chicken for 4-12 hours at 36-40\u00baF.\u00a0 Boiling the water prior to adding the brine ingredients is a great way to ensure that everything is mixed well but always cool the brine to 40\u00baF or below before adding the chicken.\u00a0 Make sure the entire chicken is covered with brine and remember that brining a chicken too long will make the meat mushy.\u00a0 As you can see, it&#8217;s not rocket science.\u00a0 A 2 Gallon Ziploc bag and the pot I used to mix the brine works perfect.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\" alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/SpatchcockSoyBrine01102012\/SoyBrine2.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Washed the brined chicken under cold water twice for at least 30 seconds, patted the chicken dry with paper towels, wrapped in plastic, and back in the fridge for a day.\u00a0 Prepped the chicken by Spatchcocking her before rubbing\u00a0 on\/under the skin with Annie&#8217;s Roasted Garlic <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">EVOO<\/a> and Kirkland Organic No-Salt Seasoning.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"  alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/SpatchcockSoyBrine01102012\/SoyBrine3.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Preheated the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Apple Mash\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-apple-mash\/\" data-shortcode=\"true\">Apple<\/a> wood BBQ pellets.\u00a0 Smoked the spatchcock chicken at 180\u00baF for 2 hours before bumping the temperature to 325\u00baF.\u00a0 Pulled when the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> at the thickest part of the breast reached 170\u00baF.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/SpatchcockSoyBrine01102012\/SoyBrine4.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Oven roasted Greek Potatoes<\/strong><\/span>:\u00a0 Preheat oven to 420\u00baF.\u00a0 Mix ingredients in something like a Ziploc bag to evenly coat the potatoes.\u00a0 Spray baking dish and bake for 40 minutes.\u00a0 Remove spuds, stir using a spatula to prevent sticking, and add 1\/2 cup of water.\u00a0 Season with salt &amp; pepper.\u00a0 Bake for 40 additional minutes.<\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/p>\n<ul>\n<li>5-8 large potatoes, peeled, cut in large wedges<\/li>\n<li>4-5 tsp crushed garlic<\/li>\n<li>1\/2 cup <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">EVOO<\/a><\/li>\n<li>1 cup water or chicken broth<\/li>\n<li>1 Tbsp dried oregano<\/li>\n<li>Juice of 1 lemon<\/li>\n<li>Sea salt<\/li>\n<li>Coarse black pepper<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/SpatchcockSoyBrine01102012\/SoyBrine5.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n<p>Took 3 \u00bd hours to <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Apple Mash\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-apple-mash\/\" data-shortcode=\"true\">Apple<\/a> smoke the spatchcock brined chicken to an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> of 170\u00baF at the breast.\u00a0 Rested the chicken under a foil tent for 20 minutes before serving.\u00a0 Note the clear liquid present after the chicken was rested.\u00a0 A clear indication that the Yardbird is done to perfection.\u00a0 As always, the brining produced a scrumptiously moist chicken and the Greek Potatoes were a refreshing change.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Chicken\/SpatchcockSoyBrine01102012\/SoyBrine7.jpg?resize=480%2C360\" alt=\"\" width=\"480\" height=\"360\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Foster Farms 5 \u00be lb fresh Chicken brined with the following: 1 Gallon water 3\/4 Cup Kosher Salt 2\/3 Cup Sugar 3\/4 Cup\u00a0 Kikkoman Soy Sauce 1\/4 Cup Kirkland Extra Virgin Olive Oil (EVOO) 3 Tbsp TradeWinds Special Blend Poultry &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/apple-smoked-spatchcocked-brined-chicken\/\" aria-label=\"Apple Smoked Spatchcocked Brined Chicken\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1875","post","type-post","status-publish","format-standard","hentry","category-chicken"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Apple Smoked Spatchcocked Brined Chicken - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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