Best chicken ever

[RobertPhillips]

2 whole chicken 3 lbs each
Rinse and dry with paper towels
Trim any excess fatty spots
Upright pit boss 300 degrees set racks midway tray three inches above water tray to catch drippings
Rub chicken with
2 Tablespoons Smoke paprika
1Tablespoon Poultry season
1 teaspoon pepper
1 teaspoon season salt
Let sit for one hour in refrigerator
The top chicken I placed onto my beer can chicken rack with half can of beer
The other was placed directly onto the smoking rack
Cooked for three and a half hours removed from smoker and covered with aluminum foil for 15 minutes juicy and delicious with slight smoke flavour used apple maple blend

 

[ANT0407]

Sounds great! Thanks for sharing.

 

[SeniorChief]

a chicken should not take 3.75 hours to cook.......

 

[Chuckles570]

I did 2 spatchcock chickens at 400 and it was fabulous. I washed and dried the chicken, then cut out the backbone. Slathered it with Mayonnaise then covered it in Bone Suckin Sauce (dry rub). layed them flat onthe grill for about 2 hrs. Took off the grill at 165 and let them rest for 5-10 minutes.
PS. I hate Mayonnaise but you don’t taste it after cooking the chicken.

 

[ANT0407]

I did 2 spatchcock chickens at 400 and it was fabulous. I washed and dried the chicken, then cut out the backbone. Slathered it with Mayonnaise then covered it in Bone Suckin Sauce (dry rub). layed them flat onthe grill for about 2 hrs. Took off the grill at 165 and let them rest for 5-10 minutes.
PS. I hate Mayonnaise but you don’t taste it after cooking the chicken.

Very cool with the mayo thing! I'll have to try it

 

[SeniorChief]

I did 2 spatchcock chickens at 400 and it was fabulous. I washed and dried the chicken, then cut out the backbone. Slathered it with Mayonnaise then covered it in Bone Suckin Sauce (dry rub). layed them flat onthe grill for about 2 hrs. Took off the grill at 165 and let them rest for 5-10 minutes.
PS. I hate Mayonnaise but you don’t taste it after cooking the chicken.

For some reason when my bird is at 165, it’s still a little pink in some spots. Will shoot for 170 next time

 

[Steve In Pa]

For some reason when my bird is at 165, it’s still a little pink in some spots. Will shoot for 170 next time

Same here. I’ve changed my chicken target temp to 175 and its worked will both for my PB but also on my charcoal fired Brinkman.

 

[RobertPhillips]

2 whole chicken 3 lbs each
Rinse and dry with paper towels
Trim any excess fatty spots
Upright pit boss 300 degrees set racks midway tray three inches above water tray to catch drippings
Rub chicken with
2 Tablespoons Smoke paprika
1Tablespoon Poultry season
1 teaspoon pepper
1 teaspoon season salt
Let sit for one hour in refrigerator
The top chicken I placed onto my beer can chicken rack with half can of beer
The other was placed directly onto the smoking rack
Cooked for three and a half hours removed from smoker and covered with aluminum foil for 15 minutes juicy and delicious with slight smoke flavour used apple maple blend checked at two and a half hours and found still quite pink so added another hour it was quite tender and moist it seemed like a long time but was crispy and better than a spit cooked one

 

[dagodago1]

I did 2 spatchcock chickens at 400 and it was fabulous. I washed and dried the chicken, then cut out the backbone. Slathered it with Mayonnaise then covered it in Bone Suckin Sauce (dry rub). layed them flat onthe grill for about 2 hrs. Took off the grill at 165 and let them rest for 5-10 minutes.
PS. I hate Mayonnaise but you don’t taste it after cooking the chicken.

I remember years ago a chicken cooked with mayo AND wasn't skinned. The mayo really did some magic with the skin.

 

[Tim W]

I did 2 spatchcock chickens at 400 and it was fabulous. I washed and dried the chicken, then cut out the backbone. Slathered it with Mayonnaise then covered it in Bone Suckin Sauce (dry rub). layed them flat onthe grill for about 2 hrs. Took off the grill at 165 and let them rest for 5-10 minutes.
PS. I hate Mayonnaise but you don’t taste it after cooking the chicken.

What is it about mayonnaise people don't like it's oil. Egg vinegar then blended? Added spices and herbs are a bonus. If it's that bad don't blend and call it a wash or marinade

 

[grillinjoes]

I remember years ago a chicken cooked with mayo AND wasn't skinned. The mayo really did some magic with the skin.

I'd also have to try that mayo trick out! The recipe sounds good to me, will add to my chicken recipe list. Thanks a lot!

 

[MrJRoz]

Same here. I’ve changed my chicken target temp to 175 and its worked will both for my PB but also on my charcoal fired Brinkman.

I found the PB probes to be off by ~ 7°F to 10°F so I quit using tmem. I use ThemoWorks probes - I have the ThermoPen and Smoke X4 and am anxious to try the new RFX 4 probe system when it ships. ThermoWorks never has let me down.