Spatchcock Chicken in the Masterbuilt Smoker
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- Опубликовано: 1 май 2017
- In today’s episode we will show you how to smoke a Spatchcock Chicken in the Masterbuilt Electric Smoker. We will season the chicken with Meat Mitch’s Rub and finish it with Meat Mitch Naked BBQ Sauce. Also, in today’s video, we will demonstrate the steps for how to spatchcock a chicken.
Ingredients
• 1 Whole Chicken
• 1 - 2 tablespoons Meat Mitch Rub
• 4 - 6 ounces Meat Mitch Naked BBQ sauce
• 1 tablespoon Kosher salt
• 1 teaspoon baking powder
• 2 - 3 tablespoons olive oil
Recipe Instructions
1. Remove any giblets, etc. from the chicken. Rinse the chicken with total water and dry the chicken.
2. Mix the Kosher salt an baking powder. Sprinkle all over the outside of the chicken.
3. Place the chicken on a raised, wire rack on a baking tray and then refrigerate overnight. This will help to dry the skin and provide a crispier chicken skin when smoking.
4. The next day, set the Masterbuilt Electric Smoker to 275 degrees. For the wood chips, I am using a combination of cherry and pecan.
5. While the smoker is heating, spatchcock the chicken by removing the backbone and discard.
6. Apple the olive oil all over the chicken and then apply the Meat Mitch Rub.
7. Place the chicken in the Masterbuilt Electric Smoker and cook until the chicken reaches a temperature of 155 to 160 degrees. At this point, start glazing the chicken with the Meat Mitch Naked BBQ Sauce.
8. Before the chicken reaches 163, flip the chicken over and apply BBQ sauce to the other side of the chicken.
9. Cook the chicken until it reaches an internal temperature of 165 degrees.
10. Total cook time for this chicken was about 2 hours 45 minutes. It is more important to cook the chicken based on the temperature (and not the time).
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Хобби
I did drums last minute rush cook first time ever on my dyno glo 30 inch digital electric and my 6 year old ate 5 of them , next day did two racks of ribs both cut in half so 4 half racks my 6 year old demolished a half rack a backed potato on smoker and half head of broccoli 🥦 for dinner , hands down best tasting food ever , totally worth the money , you can put any cut of meat on it and turn it into a master peice
👍
There's nothing better that waiting a few hours for the chicken to get done to perfection. And "perfect" this was!
Thanks Dan.
This made me hungry very hungry and eager to do this
Made it look really good. That sauce looks great. Y'all have a wonderful week
Same to you!
That birdie was looking very delicious ! Yum :)
Thanks Paivi.
Looks like another winner!!
This sauce is really good. I will definitely be using it again.
Great video!
Thanks!
looks delish Jeff!
Thanks Jude. How are you feeling lately?
Great video
Thanks John
That looks Delicious!
Thanks Tom. I was pleased how it turned out.
great looking chicken
Thanks guys. We really enjoyed it.
I like the knife Jeff! The chicken looked outstanding
Hey Jusint, I love this knife man. A guy on Etsy made it for me.
Chicken looks so goooooood!!! YUM YUM
My daughter said this was the best chicken I'd ever made in the smoker. This Meat Mitch BBQ Sauce is awesome.
Small pruning shears works great for this.
@Alan Caye Thanks for the tip.
Nice trick a crispy skin.
Thank you.
That's a great looking chicken
Thanks Lyle. This Meat Mitch sauce is really good.
The hardest part of this is waiting for it to finish cooking. Looking great and bet it tasted great too.
This Meat Mitch rub and sauce is killer.
Wow I have been waiting for a Spatchcock recipe in a masterbuilt...I will be trying this out on the weekend. It would be great to see you try a turkey Spatchcock on a masterbuilt one day.
Request accepted! I'd like to do a spatchcock turkey.
@@Armadillopepper Yes I am very interesting in you doing this with a turkey also
Hey Jeff (finally got your name from comments) Another great chicken recipe. Sauce looked almost as good as Huli Huli. Love your videos. As a RUclips beginner, I'm slowly learning to edit out the crap, redundancy, and keep it short and to the point. Anyone can shoot a video, but I see the key thing is in editing.
Hey Phil, Hope all is well. We keep experimenting :)
Looks great! But recently ive switched to glazes (spritzing) vs sauces... I usually boil down my bbq sauce with w.e rub i used for the smoke, some broth, some heat (i like scotch bonnet) some honey or a fruit like apple or pear...and then after a rolling boil i colander it into a bowl, let it rest and then add it to a spray bottle and spritz on the hour. Ive found that it allows the skin to stay a bit crispier since the sauce can be a bit heavy on the skin..
Thanks for the tip!
Nice chicken yumyumy ill eat the whole thing with arbic flat bread yumyumy
I can eat some flat bread. That stuff is great.
Very good video I’ll be trying this out in the next couple days I had 2 questions do you Soak your wood chips when smoking and you recommend bbq sauce or not on the bird ??
Thanks. I never soak the chips anymore. Stopped years ago because I didn't see any benefit. If you are interested, go to the amazing ribs website and search for the topic. They've done studies that also show no benefit. Yes, I almost always apply BBQ sauce in the last 20 or 30 minutes.
Jeff, did you use the water pan? Was watching the video and saw your ThermoPro and thought it look familiar looked to my left and saw mine still in box from fathers day.
Love your guys stuff learn somthing new all the time for example the salt and baking powder.
Thanks for the feedback Patrick. I don't put water in the water pan. The only exception is if it is cold out (and I remember to do it). Once the water is heated it helps stabilize the temp inside.
Looks very good! But why do you say the smoker only goes up to 275 ? I just bought a Masterbuilt 30 inch propane smoker, and it will easily get up to 400 if I want it to. I am relatively new to smoking. I smoked some chicken legs and thighs yesterday with a mixture of mesquite and apple wood chips at 275 degrees. It took about an hour to reach an internal temperature of 165. It was delicious! Thanks for the video!
The electrics only go to 275. I've had the 40 inch model and now the 30 inch bluetooth (both electric). Thanks for watching our vids.
I just cooked one of these up tonight on the masterbuilt. Same way, spatchcock. I set the thermostat to 225. Do you find if you cook one of these to 165 the meat does not pull away from the bone? I try to cook chicken till it is fall off the bone done but 165 deg doesn't seem to do it. I know I risk drying the chicken out if I cook it to a higher temp. This doesn't have anything to do with the Masterbuilt. Just looking for some advice.
I've never had the breast just fall apart. I have had the legs and shred really easily when cooking to 175. Also, at least in my experience, larger birds can be a bit tougher in general.
So all the fat drips to bottem and you have to clean it up afterwards? Or can you set the meat on foil? Looks wonderful. We were at my sisters last week and they smoked the most wonderful meat I've ever had. So my son has one ordered and on it's way here. Trying to get the how two's so we can smoke a bunch of meat and just eat it all week.
You don't want to place the chicken on foil. It will sit in the juice. The smoker has a drip pan in it or you can place a throw away aluminum pan under it (which is what I like to do).
Just remember to be careful when opening or rubing it since those chicken ribs become super sharp when you use shears.
Is it possible to do the same process with a turkey using the same techniques and what differences there are?
Yes, I have a spatchcock turkey on our channel. Check it out.
I have a masterbuilt and have been wanting to try a whole chicken. I've read elsewhere that unless you can get your smoker up to at least 325F, the skin will be rubbery, which has put me off, as like yours, mine will only go to 275F. How is the skin in your method?
The salt and baking powder definitely helps, but doesn't totally resolve the challenge. The 275 is a limitation.
One option is a few minutes at the end on a gas grill...
Can you get away with not refrigerating overnight? Will 6 hours do the trick?
6 hours will be better than not doing at all.
I love that chicken video. I have a question. It seems like everytime I smoke chicken on my MES I seem to oversmoke it. Doo you have any suggestions on how to get to that sweet spot with smoke on chicken. BOYLOOKAHERE....... KEEP SMOKING POTNA
The Meat Stall I have that same smoker and went through this for months. I switched to using pellets in the tray. They seem to burn better and remember, you don't need that much wood. You are looking a for a thin blue barely visible smoke, not white. Whatever kind of wood you choose let it burn about 15 minutes maybe before you add the meat. Smoke should be light blue
raleighrell Thanks brother I will definitely try that pellet option. Great tip brother.. I will be in NC in May. Maybe we can do a smoke together....... Keep SMOKING POTNA......BOYLOOKAHERE
Are the 2 piles of chips you showed on top of the smoker the total amount you used? More? Less? Any advice is appreciated. How many times do you add chips throughout the cook?
Do they make scissors for cutting chicken
He's, kitchen shears
What thermometers do you use?
We used ThermoPro for a long time. Recently we are trying a couple of other brands. I also use an instant read Kizen. Nothing fancy.
i also have a masterbuilt smoker, but my max temp goes higher than yours does.. i make my own basting rub too by using a combination of famous daves devils spit, siracha mustard, and chili ponzu sauce(asian citrus sauce with a kick). equal parts of the bbq and mustard, and a half part of the liquid.. if you see those, give this recipie a try, i think youll like it..
My Masterbuilt is 5 or 6 years old. Maybe you have a newer model. It really should go to at least 325. Your basting sauce sounds really good. I will have to do some grocery shopping.
We may your recipe today and it turned out great. Look for the video in a couple of weeks. Thanks!
How long do I smoke the chicken
Details are in the description box
Don't see much of a smoke ring. Can you taste any smoke flavor or just the seasoning/sauce you added?
Smoke ring has nothing to do with smoke flavor. Smoke ring is due to a chemical reaction that does not occur in an Electric Smoker. Definitely taste smoke, but challenging (not impossible) to get a nice smoke ring in an electric smoker. There is a good article on amazingribs.com that explains the science.
@@Armadillopepper Thanks
How long should I let my smoker stay at 275 before I put my chicken on it. Because my temp dropped like crazy and took forever to get back up
You can put it in as soon as it gets to 275. It will drop when you open the door, so need to be quick. Nice feature about the Masterbuilt is that the unit will automatically bring the temp back up. By the way, I do not trus the built-in Masterbuilt thermometer. Mine is way off. I use a separate digital temp probe.
Add water to the water tray in the Masterbuilt, or not?
I stopped adding water years ago. If it's super cold out I will use water to help stabilize the temp. If you want, you can always spritz with equal parts apple juice or apple cider and water.
Thanks for responding! I left the water out, and the chicken came out great!
How many chickens can i smoke at one time doing this method?
Please advise
Hey John, It depends on which Masterbuilt model you have and the size of the chickens. In my Masterbuilt I can do at least 4 (have 4 racks and if the chickens were smaller, I might be able to get 2 on a rack (I haven't tried to see if it actually fits).
I have the 40"
Devils spit would make this awesome and pulling in at 155 degrees.
How much did this chicken weigh?
Don't remember
How often did you change the wood
I usually add wood chips every 30 to 40 minutes for the first 1 hour for chicken. For brisket and pork but, I add for 2 o 2.5 hours.
this is kinda unrelated but can u do something with Carolina Reapers plz
Hey Tucker, We would love to do a reaper recipe. Give us 2 or 3 weeks to get it together, but we have a Carolina Reaper Chicken recipe in mind.
ArmadilloPepper.com that sounds great, looking forward to seeing the video :-)
Filmed it today and it turned out great. Should be posted in about 2 weeks or so.
Awesome thx ps i love your community and your interaction with the channel
We released the Sriracha-Reaper Chicken episode today. Let me know what you think.
Give Me give me not fair
Thanks for watching Mesar. Hope you give this a try sometime!
You just lost all that hot temp with the door open for that long.
Hi Julie, You will lose some heat each time the door is opened, but it was not open that long. Each one of those transitions was a time lapse.
Walmart sales Them
Sells what?
Armadillo Pepper BBQ Scissors
@@ronniegillenwater1756 Ah, I actually bought some there (since this video).
Great video
+Cheryl Bunch Thanks so much Cheryl. I really appreciate the feedback.