{"id":307,"date":"2010-10-22T12:09:45","date_gmt":"2010-10-22T20:09:45","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=307"},"modified":"2010-10-22T12:09:45","modified_gmt":"2010-10-22T20:09:45","slug":"smoked-applespecial-blend-spatchcock-chicken","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-applespecial-blend-spatchcock-chicken\/","title":{"rendered":"Apple Smoked Spatchcock Chicken"},"content":{"rendered":"

Is it Saturday yet?\u00a0 Is it Saturday yet\u00a0 \"Huh\" Close enough\u00a0 \"Grin\" …\u00a0 As I type I am smoking 2 spatchcock chickens – 1 w\/skin Up and 1 w\/skin Down.
\nHere they were after I rubbed them with Roasted Garlic EVOO<\/a> and some Fagundes seasoning<\/a> from my local butcher.<\/p>\n

\"\"<\/p>\n

The verdict is in … It’s “INCONCLUSIVE<\/strong>” … I now believe it boils down to personal preference.\u00a0 Although when doing more than one spatchcock chicken I think I will be placing the skin side UP so that drippings from anything above it will not collect in the cavity.<\/p>\n

Here are the spatchcock chickens after 4.5 hours with 3 hours of 2 to 1 Apple<\/a>\/Special Blend smoke.\u00a0 PID @ 250\u00ba with vent wide open<\/p>\n

\"\"<\/p>\n

You can see that both chickens are equally done and I could not find any difference in flavor or moisture.\u00a0 For me it boils down to presentation and I would not hesitate to sever either chicken<\/p>\n

\"\"<\/p>\n

And now for the $$$hot\u00a0 \"Grin\" \"Grin\"<\/p>\n

\"\"<\/p>\n

Thanks to all those that participated in the poll.\u00a0 Course, like any other poll, this one has a + or – error margin of 50%\u00a0 \"Undecided\" \"Tongue\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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