Smoked Chicken on a Yoder | Spatchcock Chicken on a Pellet Grill
Smoked + Grilled Over Fire = Delicious
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Right out of the gate, I've got to say this was some of the best chicken I have made. Of course, now you don't have to get it as crispy as I did, but I like that charred skin.
Smoked Chicken Is Rubbery
One of the biggest challenges with smoking chicken is that it tends to get rubbery. Therefore, you must end the smoke session early and turn up the heat if you want to save it. Either that or just smoke at a higher temp the entire time.
In this case, I wanted my eat and to be able to eat it too. I wanted maximum smoke and super crispy skin. For the skin, I needed some good old-fashioned fire. You can open the diffuser door on the Yoder and expose the firebox, but my concern was burning before it was cooked. I used the top rack to see how well it would sear from up high to address this. Hint, it worked great!
How I Cooked It
Here’s a quick overview:
Spatchcock the chicken
Dry brine overnight if you plan ahead and have the time
Smoke at 200-225 until 155F (I did 140F in the video and it charred quicker than expected)
Dial up the Yoder to 450-475
Remove diffuser door once it’s up to temp
Crisp up that skin over the fire on the top rack to your liking
Rest for 15 uncovered
Enjoy
Using the top rack worked out better than I expected. I will definitely try it again soon! I was super happy with this chicken, and I think it will also be a crowd pleaser for you.
Thanks for watching
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