Apple Smoked Spatchcocked Brined Chicken

[smoker pete]

Brined a 5 ¾ lb Foster Farms fresh Chicken for 11 hours with the following brine recipe:

    1 Gallon water
    3/4 Cup Kosher Salt
    2/3 Cup Sugar
    3/4 Cup  Kikkoman Soy Sauce
    1/4 Cup Kirkland Extra Virgin Olive Oil (EVOO)
    3 Tbsp TradeWinds Special Blend Poultry Seasoning (Thyme, Sage, Marjoram, Rosemary, Black Pepper, and Nutmeg)



Spatchcocked the chicken and rubbed on/under the skin with Annie's Roasted Garlic EVOO and Kirkland Organic No-Salt Seasoning.  Preheated the MAK 2 Star with Pure 100% Apple pellets.  Apple smoked at 180ºF for 2 hours before bumping the temperature to 325ºF till the IT reached 170ºF.



Oven roasted Greek Potatoes:  Preheat oven to 420ºF.  Mix ingredients in something like a Ziploc bag to evenly coat the potatoes.  Spray baking dish and bake for 40 minutes.  Remove spuds, stir using a spatula to prevent sticking, and add 1/2 cup of water.  Season with salt & pepper.  Bake for 40 additional minutes.

Ingredients:

    5-8 large potatoes, peeled, cut in large wedges
    4-5 tsp crushed garlic
    1/2 cup EVOO
    1 cup water or chicken broth
    1 Tbsp dried oregano
    Juice of 1 lemon
    Sea salt
    Coarse black pepper



Took 3 ½ hours to Apple smoke the spatchcocked brined chicken to an IT of 170ºF at the breast.  Rested the chicken under a foil tent for 20 minutes before serving.

[smokeasaurus]

If that chicken and taters tasted anywhere close to how they look...you ate real goooood!!

[Pam Gould]

Smoker..aren't them potatoes the absolute best? I had them at a restaurant in Orlando..Mykonos, I think..the waiter liked me and gave me the recipe. Cute Greek guy. Good stuff.  Pam ★*˚°。°

[squirtthecat]

Dang that does look good..

[smoker pete]

Smoker..aren't them potatoes the absolute best? I had them at a restaurant in Orlando..Mykonos, I think..the waiter liked me and gave me the recipe. Cute Greek guy. Good stuff.  Pam ★*˚°。°

Yes Pam, those taters came out great.  My Brother-in-Law (my Sister divorced him but he's still my brother) is Greek and when he grills he is HEAVY handed with the Oregano and Lemon Pepper on just about everything!! 

First time I fixed these but it won't be the last ...  Next time I think I'll throw them in the MAK 2 Star at 420ºF and see what a bit of smoke will do to them

[squirtthecat]

Next time I think I'll throw them in the MAK 2 Star at 420ºF and see what a bit of smoke will do to them

You need to add a MAK 1 Star so you can cook at different temperatures..   

[Pam Gould]

Smoke..I don't add the oregano and lemon pepper..but I add more chicken broth to cover then cover with foil and cook until juice is almost gone..very syrupy. Then mix it up and serve. It concentrates the flavors of the broth and lemon. I add more lemons, 2 - 3, zesting 1st improves the lemon flavor and just throw them in the pot after I squeeze them. Lemons are good smoked. I usually cook at 350º for about 1.5 - 2 hrs till tender. A smoker would be great too. Gotta try that.  Pam  ★*˚°。°

[squirtthecat]

Pam, can you post the whole recipe in the Veggie section?

[smoker pete]

Next time I think I'll throw them in the MAK 2 Star at 420ºF and see what a bit of smoke will do to them

You need to add a MAK 1 Star so you can cook at different temperatures..   

Not a bad idea Pat!!  Now if I could just convince SWMBO    There have been many times that I wished I had another MAK in order to simultaneously smoke/cook at different temperatures.

[Hub]

How did the skin turn out?  I've done one similarly and the skin was tougher than I'd like.

Hub

[smoker pete]

How did the skin turn out?  I've done one similarly and the skin was tougher than I'd like.

The skin is not as crisp as it should be if I were to eat the skin.  Since we don't eat the skin Hub it's not a big issue for us.  But for those that do enjoy eating the skin ( alas ... that was me once  :'( ) it would need a higher temp than the 325º for the last 20-30 minutes to get it nice and crispy 

I enjoy applying smoke for a couple of hours (180º on my MAK 2) and then finishing it up at 325ºF.  I have bumped it up to 350ºF after the smoke and the skin comes up more eatable.  When I do a straight 350º the skin comes out wonderful but I don't get the smoke.