Welcome back to Andersons Smoke Show! Today I am going to share a super easy way to make a spatchcock chicken! Not only are we going to spatchcock, we are going to make smoked chicken on my Camp Chef Pellet Grill!
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Now for this grilled chicken I am obviously going to spatchcock it… see the video to see how to spatchcock a chicken. Now that we’ve got the chicken prepared it’s time to season it. I like to start with an olive oil binder. Today I am going to use my California Olive Ranch olive oil ( ), then I am going to use my Meat Church The Gospel ( ).
Today I am going to be using my Camp Chef SmokePro SG30 Wifi. Set at 300F and smoke level 10. These chickens took roughly 2 hours to get the internal temperature to 165F in the breast.
As you can see this chicken cooked quickly and evenly… and dont even get me started about the juice that I was able to get by smoking bbq chicken in my pellet smoker!
The chicken was great and if you want more great recipes, then be sure to subscribe to my channel and I will see you next time on Anderson’s SmokeShow!
Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer:
Victorinox Boning Knife:
Victorinox Chef Knife:
Victorinox Slicing Knife:
26 Inch Cutting Board:
Grilling Tools:
Nylon Grill Brush:
Bristle-Free Grill Brush:
Grill Cleaner:
Food-Safe Black Nitrile Gloves:
Oven/Grill Gloves:
Wire Rack:
Wagyu Beef Tallow:
Duck Fat Spray:
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Link to Thermapen Mk4 Instant Read Thermometer:
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#SmokedChicken #SpatchcockChicken #PelletGrill
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If you enjoyed this video, I put this list of videos that I think you'd also like!
The ONLY Way I Smoke Salmon: https://youtu.be/8OMnjdelzpE
Beer Can Chicken: https://youtu.be/uzae-GRyCw0
BEST Pellet Grill Brisket: https://youtu.be/DqKYKSGUjHo
BEST Smoked Burger: https://youtu.be/tL-hmlWFCZ0
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 !!!
AWESOME techniques great walk through video
The engineer brag actually means you don't live in the real world. I can't tell you how many engineers I've seen corrected on high rise projects. The video though was okay
I followed this exactly and it was amazing. Thanks!
What kind of gloves are you wearing?
Dude thanks a pellet grill, this is a pellet grill RT 380 Bullseye for the best grilled poultry anywhere.
what brand of scissors are you using to cut the chicken?
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?????
What kind of gloves are that?
Yeah your thermometer was “calibrated” in China. China is known for high accuracy. Typical engineer, too educated for their own good. If you sick a tooth pick through the sink and the juice comes out clear. Its done.
I only use meat church nowadays. Doing this tonight!
Had to MENTION your an Enginerd … lol
Anderson what type of smoke pellets did you use for this chicken? Pecan or?
💯 Fire !!!
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. 👍🏻
Did this guy end up saying exactly how long these took to cook? I hear couple hours but nothing specific. Come on engineer!
Awesome video thank you 👍
Pellet grill is lame. Poser
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!
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.
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.
The meat church seasoning I received was an utter disappointment when I looked at the label, the primary ingredient was sugar, almost no spice. super disappointed but Im a foodie and of course i bought 4 of them. fingers crossed. One of them can work some magic…
Anybody ever notice how engineers have to tell you they're engineers?
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 YouTuber 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.
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. 👍👍👍👍
What was the total cook time? just wondering.
How was the skin
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.
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.
Had alot pf respect till you said your a engineer literally means your a suggestion box😂
Great video, thank you brother – Andy from the UK.
Loved also the technique of changing a diaper used on chickens. 😆😆
Why spatchcock over whole chicken?
Well done. I’m going to give it a try tonight!!
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
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!!