Smoked Spatchcock Chicken | Pellet Grill Smoked Chicken

[@AndersonsSmokeShow]

If you enjoyed this video, I put this list of videos that I think you'd also like! The ONLY Way I Smoke Salmon: kzbin.info/www/bejne/boCwn52amtGtpqc Beer Can Chicken: kzbin.info/www/bejne/q6vElmB9h952rZI BEST Pellet Grill Brisket: kzbin.info/www/bejne/eqKuin6JfLqdftE BEST Smoked Burger: kzbin.info/www/bejne/qn2QmaCijKt2kJI

[@tenfodaddy4351]

I like your attention to detail and actually show preparatory steps- other video producers 'talk' about trimming or doing this or that, but you actually show it- and it's very important. I'm not an engineer, but my brain is wired like one and I things precise- it always pays off in some way. I also appreciate your contact/glove/hygiene practices. I watch some videos where the person has gloves on lays open the meat and with the slimy gloves grabs the oil, the rub containers, etc. and if they do that, 99% of the time I bet they just paper towel off the rub container or their salt/pepper containers and stick them right back on the shelf and a week later their kids complain of stomach ache and because of the incubation time, never make the connection. I sometimes double my gloves so after the rub, I peel off the oiled/rubbed ones and can keep going. Keep up the great work- the basics are what helps you make masterpieces.

[@AndersonsSmokeShow]

I actually saw a video earlier in the week where You put a rubber glove on the rub bottle then You don’t have to worry about it because you just throw the glove away when you’re done

[@tenfodaddy4351]

You're the only person to ever discuss doing 1) backup spot checks on the probes and 2) rotating the cook due to those various factors. One content creator did discuss the biscuit method of finding hot/cool spots but you're the only one who has actually discussed a rotation.

[@christinaisbell7100]

Love watching you teach me and my hubby to cook and grill!!! Praise Jesus for your gift with food! 😂❤🎉

[@rockdalefarm]

Great video! Spent 2 days looking for how to work controller and then came across this video. You made it easy to understand. Thank You!

[@angelmason23]

I just spatchcocked my first chicken…can’t tell me I’m not a pro. Thanks for all the amazing videos

[@camilahearst4171]

Congratulations! It was a very well described and explained how to do it! Thank you very much!

[@BigPeter1313]

The spines and "extra" parts and skin are a great base for chicken stock!

[@LuckyLakeHunting]

Good video, doing 2 chickens for mother's day tomorrow. I have a 36" camp chef and I run my chickens side by side, but the other way. It helps from getting one done before the other.

[@AndersonsSmokeShow]

Good pointer! Thanks

[@ADR-j9m]

Take off the wing tippets too. Freeze the back bone, fat trimmings, neck (if included) and tippets for stock. Full of collagen and flavor.

[@AndersonsSmokeShow]

Great suggestion!

[@tenfodaddy4351]

Also- a favorite technique of mine is to peel or cut the skin and place sub rub under the skin or mix rub with chicken broth, bring to a boil and let cool overnight in a sealed container, then the next day, inject into the breast and thighs, let it migrate through the meat and then do exactly what you do- really pumps flavor into the bird- especially the lower-priced whole chickens that can be a little tough. I'm subscribing today- great content!

[@rickjamison3583]

So good, the olive oil really helped crisp up the skin. I did everything you said except I used Kosmos dirty bird seasoning. Super Simple. Thanks !!!

[@AndersonsSmokeShow]

💪🏻💪🏻

[@christinecangelosi5079]

Made this yesterday on the Masterbuilt Grill/smoker.....amazing!!!! I also made your baby back ribs this weekend. So good!!!! Your videos are awesome. Thank you so much. Im making your salmon recipe next.

[@AndersonsSmokeShow]

Awesome! Glad to hear that you’re enjoying my recipes!

[@peterbalint3536]

I followed this exactly and it was amazing. Thanks!

[@BigPeter1313]

Loved also the technique of changing a diaper used on chickens. 😆😆

[@Tapeman958]

Combine all the left overs and the smoked carcass with canned chicken soup stock, sautéed vegetables of your choice, and rice, potatoes, or noodles to make fast, amazing chicken soup. My chicken soup is famous and it is so easy!

[@scottpost6741]

Great video Andrew!! Spatchcock chicken is my favorite way to cook chicken with an occasional beer can chicken. Keep em' coming!

[@AndersonsSmokeShow]

Thanks Scott! I’m in the same boat as you! Love the spatchcock and the beer can chickens

[@rustyd5070]

Andrew thanks for gettin to it. I like that there is no fluff before you get with the schoolin.

[@itstoonbruh]

That knife is a work of art

[@AndersonsSmokeShow]

Yeah I love it! A Local veteran owned company called Holland Steel (from Ohio) made it for me

[@itstoonbruh]

@@AndersonsSmokeShow great I live in Ohio (you probably can tell from the profile lol)

[@AndersonsSmokeShow]

Ahhh yeah! Holland Steel is out of Massillon. I’m near Akron

[@stephenlheureux5138]

I have the Camp Chef SG24 and I tried this recipe on my first time cooking on it. The Gospel rub is fantastic and the chicken was juicy as hell! Can't wait to try the hot and fast ribs.

[@AndersonsSmokeShow]

This method makes some greaaaat chicken! Oh and don’t get me started about them Ribs 😍😍

[@dennisjones5579]

Just watched your video... new to the channel. Liked the process, however you didn't mention total cook time. Would be good to know

[@rgirod6471]

Made this as my first cook on my new WW 24. Most amazing roast chicken I ever did so thanks for the idea.

[@AndersonsSmokeShow]

Oh spatchcock chicken is one of the best! Cooks it thoroughly and quick so it’s still nice an moist! Thanks for watching

[@kevincole6586]

I have a tall, vertical offset smoker, could you put several spatchcocked chickens on top of each other and smoke them like that? My smoker has like six racks, each on top of each other

[@nGBeast]

Thanks for the recipe! Your my go to since I bought my first smoker, the DLX model. Keep it up!

[@AndersonsSmokeShow]

Heck yeah! You’ll love that new Camp Chef!

[@hawghawg381]

Pruning shears works amazing

[@AndersonsSmokeShow]

You’re right, they would work great!

[@a_hoeks]

Extremely right handed, lol. Great video man, thanks.

[@AndersonsSmokeShow]

Thanks for watching! I’ve dangerously right hanged. I’m frequently reminded of “take my strong hand” if you catch the reference lol

[@davewhalen5981]

Nice video. Doing burn in on our RT700 right now and this will be my first cook on it. Went ahead and subscribed as well.

[@AndersonsSmokeShow]

Awesome! Thank you!

[@lwebber123]

Making your chicken!!! Looks great

[@SomeDude-dq1uu]

Thanks for the great video. I used your technique to smoke two birds at the same time with different rubs, they came out amazing. The family was super excited to try it and everyone absolutely loved them. 👍👍👍👍

[@TCTITANS1]

AWESOME techniques great walk through video

[@AndersonsSmokeShow]

Thanks!

[@andyw3152]

Great video, thank you brother - Andy from the UK.

[@MindfulMusic]

Anderson what type of smoke pellets did you use for this chicken? Pecan or?

[@AndersonsSmokeShow]

Not sure if I remember, but chicken I’m usually going for pecan or hickory

[@antoniobaskerville6823]

Nice Demo Video , Chicken Looks Great. Thank You ! I learned a lot from this Video ,Thank You ! Again !

[@AndersonsSmokeShow]

Chicken was phenomenal! Great flavor and super juicy!

[@brandon-tz6bu]

Now this looks dynamite! Will be trying this. Thanks for the video!

[@AndersonsSmokeShow]

Thanks for watching!

[@johnscanga9705]

Super video...Well done and organized, First time watching...I subscribed for future recipes...

[@AndersonsSmokeShow]

Thanks John! Appreciate the support!

[@angelomartinez9039]

Great video I just got my gorilla grill and this will be the first thing I’m making

[@Tobette1121]

Love it. Great video I’m going to try this tomorrow.

[@AndersonsSmokeShow]

Awesome! Enjoy!

[@TomHorsmanAmateurBBQ]

Nicely done on the Camp Chef!

[@AndersonsSmokeShow]

Thanks Tom!

[@onyxbear4961]

What was the total cook time? just wondering.

[@mrhatfield06]

I would imagine it was around 2 hours total. Give or take a few minutes depending on weather. I usually check the chicken internal temp around the first hour and 30-45 minutes after that so it doesn’t over cook. Juicy every time when you pull it right at 165 degrees.

[@Doug6714]

The chicken looks awesome. I need to smoke another whole chicken again. Usually smoke pork and wings, but will try this recipe. Keep smoking.

[@AndersonsSmokeShow]

I think whole chickens are one of my Most smoked meats

[@richardkenerly]

Nice chickens I tried this recipe, but I used that Cajun Two Step, it was so delicious! Keep up the awesome work!

[@AndersonsSmokeShow]

Awesome! Glad you enjoyed!

[@mywire]

You use any of that gator drool doo?

[@AndersonsSmokeShow]

Not sure what that is?

[@richardkenerly]

I Have not tried the gator drool yet

[@emilylloyd4541]

Good work man. Looks tasty.

[@Stlmgnolia]

Andrew nice to see a new upload.Your lucky u can get the B&B pellets,I would have to drive 1:45 each way,they don't ship.Chicken looked great.Meat Church and Matt Pittman are GREAT

[@AndersonsSmokeShow]

I’ve really been enjoying the Meat Church rubs! Thanks Tim!

[@steveharris5730]

Well done. I’m going to give it a try tonight!!

[@AndersonsSmokeShow]

Hope you enjoy

[@Zarach_JI12]

What about the seasoning on the sides of the chichen?

[@drewjenn9819]

Bro, you freak bootied that joint!😋👍

[@AndersonsSmokeShow]

💪🏻

[@popshomecooking4542]

That’s gotta be delicious! Thanks for sharing.

[@AndersonsSmokeShow]

Oh it’s some great chicken!

[@bigboricua4573]

That’s the smoker that I wanted to buy, unfortunately they don’t make that size no more for some reason 🤦‍♂️ I just thought the Camp Chef only had the 24 or 36 inches. After watching one of your videos I went on line to get it just to discover they stopped making them.

[@AndersonsSmokeShow]

Yeah, I’m not sure why they discontinued the 30. My guess is that people who are interested with the 30 would just go for a 36.

[@I_am_the_big_dipper]

Great cook as always......Ive been mullling smokers, leaning to the CG 980 Gravity.....

[@AndersonsSmokeShow]

Good choice!

[@mrtuber132]

Love the vibes.

[@BigPeter1313]

Glad to see another Engineer that knows how to cook. I'm subscribed now. Cuisinart 4-n-1 pellet smoker/grill, Blackstone 36, and old-school Masterbuilt Pro smoker that I use for both hot and cold smoking, especially cheeses. Going to spatchcock the living hell out of some chickens this Summer! Thanks for the video!!

[@AndersonsSmokeShow]

Thanks for watching!

[@bobbicatton]

That's some great looking chicken!

[@AndersonsSmokeShow]

Thanks Bobbi!

[@HelptheBroncos]

💯 Fire !!!

[@litts64]

Should you the day b4 clean the chicken and dry with paper towel and use baking powder and kosher salt over night on a rack in the fridge

[@AndersonsSmokeShow]

You can id you want. That’ll help with crispy skin

[@Marc2k6]

Everyone is smoking a spatchcocked chicken, but no one is showing how to spatchcock a chicken. Thanks for your attention to detail.

[@billsiebel9941]

That was a great video. Do you get a good smoke flavor from your pellet grill? I just bought new Camp Chef 24. I had a Traeger but really never got a good taste of smoke. Keep up the great work!

[@Rickysfoods]

Great looking chickens bro!!

[@AndersonsSmokeShow]

Thanks Ricky!

[@stevewatson3110]

300 with smoke tube. Got to 165 in 1 hr 5 min. Traeger 575.

[@dennisfinizio8142]

Could you have fit 3 chickens on a 30" Camp Chef

[@AndersonsSmokeShow]

Yeah I could get a 3rd chicken in there for sure

[@wilkiesbbqnc]

Great. Video Well done!Cheers Brother!😀

[@AndersonsSmokeShow]

Thanks Wilkie!

[@UNDEADMANGUY]

What do you think of this sportsmans warehouse model i am looking to get, PG24SWC for $600. I want something in the 500-600 range that will allow me to add a sear attachment and it seems to be good.

[@PNWLiving1725]

I wonder, if you turn the temp up for 10 minutes, that would crisp up the skin more.

[@AndersonsSmokeShow]

It definitely wouldn’t hurt!

[@striderwolf687]

“I’m extremely right handed” love the comment

[@AndersonsSmokeShow]

Have you seen Scary Movie? “Take my strong hand…”

[@striderwolf687]

@@AndersonsSmokeShow LOL

[@jamesdavis4187]

A great way to prepare chicken for straight grilling too!

[@AndersonsSmokeShow]

Oh yeah! Love the spatchcock chickens!

[@judygabel9869]

what brand of scissors are you using to cut the chicken?

[@AndersonsSmokeShow]

I don’t remember what those were, but I use OXO poultry scissors now. I think there’s a link in the description.

[@williamcarr4170]

Great video Andrew period and keep them coming!

[@AndersonsSmokeShow]

Hey man, thanks!

[@TaylorsFSCooking]

Turned out great, had to be good for you to keep on tasting lol

[@AndersonsSmokeShow]

Oh man that’s one of the toughest things is to stop eating and wrap up the video! Especially if it’s been a long day cooking lol

[@markmurphy9862]

why do you go to 165F? it is a time / temp relationship. from memory, 20 min at 150 is the same as 1 second at 165F.

[@AndersonsSmokeShow]

When you’re giving advice to the general public, you stick to the rules. The last thing I need is for someone to get sick and blame me.

[@tomcharles138]

Great Video. Very Informative. Looks like I'm making chicken this weekend!!

[@AndersonsSmokeShow]

Hey thanks! Yeah, maybe you should finish working first 🤣🤣

[@ieradossantos]

What kind of gloves are that?

[@TWC6724]

So would you say spatchcock or beer can chicken yields better moisture in the meat?

[@AndersonsSmokeShow]

Oh that’s a tough one, but I’m going to say beer can chicken

[@IvanApache89]

What’s the difference between the sg 30 n the woodwind 24?

[@AndersonsSmokeShow]

SG30 is 6 inches wider and is painted black. The WW24 has a color controller, stainless lid, and a bottom shelf

[@unohundun6559]

You didn't have to turn the over to get them done on the other side ?

[@AndersonsSmokeShow]

Nope!

[@unohundun6559]

@@AndersonsSmokeShow Thanks brother. Ill fire the grill up Friday 🔥

[@vidairdrone4149]

How long did take to smoke them?

[@AndersonsSmokeShow]

Little over a couple hours

[@cornbread2u2]

Dude thanks a pellet grill, this is a pellet grill RT 380 Bullseye for the best grilled poultry anywhere.

[@lavellbrooks8463]

Looks great.

[@AndersonsSmokeShow]

Thanks!

[@daveleary5830]

If someone isn't comfortable popping the knife into the breastbone they can flip the bird, cut open side down, and push down on the keel bone to flatten the bird.

[@9realdeal91]

did you brine the chicken?

[@AndersonsSmokeShow]

No but you can. A dry brine overnight will make some crispy skin.

[@markspurgeon4556]

Your other video for spatchcocked chicken was 285 degrees; smoke 7 instead of this video’s 300 degrees; smoke 10. Any particular reason for the difference?

[@AndersonsSmokeShow]

The increase in temp helps firm the skin up a little bit, but the bird is still nice and juicy

[@ThrobRoss]

I only use meat church nowadays. Doing this tonight!

[@AndersonsSmokeShow]

I love me some meat church!

[@Profile-hs3nd]

How was the skin

[@markconley7430]

I can make juicy chicken all day long, but the skin is Chewy?? You didn't mention if the skin was bite through or crispy you didn't mention the skin at all? I wish you had. Another KZbinr broils his chickens for 4 or 5 min at the end, to crisp up the skin, He didn't spatchcock them, wondering if that will help with crispy skin?? (Spatchcocking) thanks for the ideas.

[@brycebyte]

The engineer here may enjoy knowing that brining in advance, dry or wet, greatly adds to the flavor of chicken. That chicken is actually done at a lower temperature, around 150 and will continue to cook when pulled off the grill, and that a resting period typically helps retain moisture

[@AndersonsSmokeShow]

I’ve brined plenty of birds. Some times I do and sometimes I don’t. Also I’d never pull a chicken at 150F at best you MIGHT get 5-7F carryover… never 15F.

[@brycebyte]

@@AndersonsSmokeShow I'm just saying I don't think you need to make it to 165! There's a cool video out by Ethan Chlebowski on doneness that really changed my mind on this, and chicken has been going better since then. He gets into the weeds on what temperature the chicken turns white and other things you might find fascinating.

[@brycebyte]

@@AndersonsSmokeShow Do you find any difference in taste in the brine/no brine? I'm thinking brining a brisket doesn't matter much because the cook time is so long, but given the shorter time for chicken tends to matter a bit more. Or at least seasoning a day ahead of time

[@AndersonsSmokeShow]

@@brycebyte it’s more about bacteria than anything. I can’t remember the specifics but salmonella is killed off in seconds at 165F but at lower temperatures it has to be held for X amount of minutes.

[@AndersonsSmokeShow]

I’ve coffee brined a brisket before and I personally thought that it made a slight difference… but I don’t typically brine them. I think wet brine gives more flavor on poultry, but the skin can be a little on the rubbery side whereas the dry brine will produce a crispier skin.

[@thejim3501]

Why spatchcock over whole chicken?

[@AndersonsSmokeShow]

Cooks quicker and more evenly

[@davequinn11]

What kind of gloves are you wearing?

[@AndersonsSmokeShow]

Black nitrile

[@stephenwilliams919]

Looks amazing brother

[@jtoker9758]

Like how he just had to tell everyone he is a engineer. Sounds like engineers always do this.

[@AndersonsSmokeShow]

🤷🏼‍♂️

[@alrich6863]

And your a internet hater congratulations so there's that

[@maritimeus]

Yep. And us engineers know how to dumb it down for ya hicks 😂

[@blueenglishstaffybreeder6956]

In my opinion the only way to cook a perfect smoked chicken is to spatchcock it or beer can it

[@AndersonsSmokeShow]

Heck yeah! Did you see my beer can chicken video from a few weeks ago?

[@blueenglishstaffybreeder6956]

@@AndersonsSmokeShow yep loved it

[@michaelparras6543]

If you have never cooked a beer can chicken. Please do it's amazing and the kids love seeing the process. Flavor and add dipping sauces according to your children's favorite sauces, promise silence at the table is a 100% mommy & daddy.

[@AndersonsSmokeShow]

Oh, I love doing beer can chickens! In fact, I have a pretty cool video coming up soon that involves an experiment relating beer can chickens.

[@NotAnotherGrill]

Nicely done. Looks like you got bite-through skin?

[@AndersonsSmokeShow]

Yeah the skin was pretty much bite through. It was super juicy so it was slipping off the breast a little

[@RichCieszkowski]

Did this guy end up saying exactly how long these took to cook? I hear couple hours but nothing specific. Come on engineer!

[@AndersonsSmokeShow]

I cook to temperature, so time is only for planning purposes.

[@paulmillen2101]

Did you brine those birds before cooking? Didn't you think it was necessary to monitor the dark meat internal temperature?

[@jaylancaster5419]

The dark meat was probably 10-15° higher than the white...which makes it perfect. I just wish he was a bit more careful (technical) when cutting that white meat from the carcass.

[@paulmillen2101]

@@jaylancaster5419 How do you KNOW that, Jay?

[@jaylancaster5419]

@@paulmillen2101 because I've cooked enough spatchcock chickens to know ... and that's one of the benefits of the process. The white is best around 165, and the dark is best at 175-180. Focus on the breast...it works out great.

[@ZenNaster]

Anybody ever notice how engineers have to tell you they're engineers?

[@AndersonsSmokeShow]

Always. It’s in our handbook

[@maritimeus]

Yep. And us engineers know how to dumb it down for ya hicks 😂

[@Camshaft-fu9xn]

Had to MENTION your an Enginerd ... lol

[@maritimeus]

Yep. And us engineers know how to dumb it down for ya hicks 😂

[@eyeball4779]

You gotta let that rest and most of the juice will stay in the meat

[@AndersonsSmokeShow]

Surprisingly it was rested. I always let it rest while I’m taking pictures and getting ready to wrap up the video.

[@bkscott885]

Instead of just “inspecting” for bone fragments, would it be better to then trim it, rinse it off, then pat it dry? Not sure I’d want to try to “eyeball” a chicken bone shards…. Oh, nevermind, you said “California”…. Oh makes sense, pellet. 👍🏻

[@AndersonsSmokeShow]

I’m not from California, I’m from Ohio. Also, it’s not recommended to rinse meat 🤷🏼‍♂️

[@craigpaige7065]

Why didn't you crisp the skin ?

[@stevenschunk8311]

Hey Craig, I’ve personally found the skin to get crispy if you smoke it long enough without flipping the chicken. I do 60 min with my Traeger @ 375. You can also do 2 hours at 300 degrees if you prefer a more smoky taste

[@toorealworld]

More like easy bake oven. This isn't smoking. Three thumbs 👎

[@AndersonsSmokeShow]

Just because you don’t like something doesn’t mean that other people aren’t… 👎🏻👎🏻👎🏻

[@fredstevens129]

Who is "we?" You're just one guy. LOL

[@AndersonsSmokeShow]

Most of the videos, there’s at least one or two other people on the other side of the camera lol

[@RaccoonWheaties]

A real narrow minded comment right here

[@angrylion4752]

So you're an engineer. What came first, the chicken or the egg???? That is so egotistacal of you to even say that you're an engineer. Somehow that makes you an expert when it comes to cooking?????

[@maritimeus]

Ha, nothing constructive to say for a high school dropout. And us engineers know how to dumb it down for ya hicks 😂