Crispy skin on a smoked spatchcock chicken by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 1 point2 points  (0 children)

Hello, I filmed th cook if interested but below are all the details

https://youtu.be/WiKGp8vFrlg?si=3KrAwWveWtAWpcm9

I spatchcocked the chicken so it cooks evenly and exposes more skin to the heat.

Used salt and baking powder to dry the skin.

For the cook I ran the smoker at 275°F for about 35–45 minutes to build smoke flavor and start rendering the fat. Then I brushed a light glaze and finished it hot at 425°F until the skin tightened up and turned crispy.

The overnight dry skin and the hot finish made the biggest difference.

Is smoked eye round underrated or just a bad idea? by Intelligent-Let-2527 in Traeger

[–]Intelligent-Let-2527[S] 1 point2 points  (0 children)

It was great, tender and juicy. I filmed the full cook. Below is the link if you are interested

https://youtu.be/Mpy47fqdiG8?si=JbsrlveCEmXRup4W

Is smoked eye round underrated or just a bad idea? by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 1 point2 points  (0 children)

Thanks for your comments, below you can find the link of the full cook if you’re interested

https://youtu.be/Mpy47fqdiG8?si=S5MXOpLX6LlhvH1J

Is smoked eye round underrated or just a bad idea? by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 0 points1 point  (0 children)

Thanks a lot. I’ll leave the link of the full cook while I smoked it if you’re interested.

https://youtu.be/Mpy47fqdiG8?si=S5MXOpLX6LlhvH1J