Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Roget on October 08, 2020, 12:01:10 PM
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I spatchcocked a six and a half pound chicken last night.
I dry brined it in the fridge for about six hours, then rubbed it with EVOO, Famous Dave's poultry seasoning, & rosemary garlic seasoning.
Preheated the GMG Davy Crockett to 350°, & in she went.
(http://i.imgur.com/k9nNmr8.jpg) (https://imgur.com/k9nNmr8)
After thirty minutes I adjusted the smoker temp down to 340°.
(http://i.imgur.com/KB1QikE.jpg) (https://imgur.com/KB1QikE)
I flipped her over onto the breast for about twenty minutes then back over for the rest of the cook.
(http://i.imgur.com/x9n5tKL.jpg) (https://imgur.com/x9n5tKL)
It took two hours and fifteen minutes to get to my preferred IT (breast 72°, thigh 77°)
A bit longer than I expected, but it was a big bird. ;)
Davy held temp perfectly throughout the cook, never fluctuating more than 1 degree from set point. (I love this smoker ;D)
Plated with smashed garlic potatoes, Italian green beans, and white bread.
(http://i.imgur.com/cdkRuqS.jpg) (https://imgur.com/cdkRuqS)
Man was that good. Some of the juiciest chicken breast meat I have ever eaten. V said the thigh meat was very good also.
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Save me a plate. Please
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looking good. I still have not done this yet
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looking good. I still have not done this yet
I haven't either.
Roget, that looks and sounds delicious. I have a Davy Crockett, and must give this a try.
Thanks for the post.
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Great looking cook Roget!
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that looks fantastic, thanks for the pics and detailed method
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That is a great looking clucker :thumbup:
Famous Daves Chicken seasoning flies under the radar a bit, it is real good stuff.
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That's some REALLY good looking yardbird!!!!!
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Very nice ! ! !
BD
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That looks like it came out great. We love to do chicken on the Mak. I usually smoke it for about an hour then to 350 till done. So moist and delicious. About the easiest chicken you can do too!
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Looks great!
Do you think a small spatchcocked turkey (say 10 lbs) would fit in the Davy Crockett or was this 6lbs bird the limit?
Sent from my iPhone using Tapatalk
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That looks really good from here.
Was the smoke flavor what you wanted?
Did 350°F produce crisp skin?
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Do you think a small spatchcocked turkey (say 10 lbs) would fit in the Davy Crockett or was this 6lbs bird the limit?
That might be pushing it. By the time I got the bird stretched out it was a bit close at the front & back.
A couple of other fellas who have the Davy might chime in with their opinion to help you.
Good luck. :)
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Was the smoke flavor what you wanted?
Did 350°F produce crisp skin?
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Smoke profile was good. (I don't care for a lot of smoke on poultry)
The skin was just OK. Not real crisp, but not bad. Pretty much like a rotisserie chicken. I always have trouble getting poultry skin crisp in a smoker.
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I always have trouble getting poultry skin crisp in a smoker.
Me, too. I've not tried in my Masterbuilt Gravity. I think I can make a lot of smoke at high temperatures by adding smoke wood to the ash box, but I haven't gotten around to it.
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I think I can make a lot of smoke at high temperatures by adding smoke wood to the ash box, but I haven't gotten around to it.
I took a sous vide tri-tip out of the refrigerator and finished it at 400°F in the Masterbuilt 1050 last night. The wood in the ash box burned and made clean, thin, blue smoke. It had nice smoke flavor and a pronounced smoke ring. So I'm thinking that there are more high-temperature smokes in its future.