McBroom’s over n under smoker build

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Dirtytires
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Re: McBroom’s over n under smoker build

Post by Dirtytires » March 18th, 2019, 10:39 am

Spatchcocking is when you literally cut the spine out of the bird (meat cleaver is necessity) then lay the bird out flat.

Another benefit is you get to properly season both sides.



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Re: McBroom’s over n under smoker build

Post by Dirtytires » March 18th, 2019, 10:46 am

0B0D42F7-B011-4A64-977E-1C44728A66AC.jpeg
Just found this....it’s a turkey I did a while back. I always spatchcock turkey but sometimes just halve chickens depending on my mood.
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Re: McBroom’s over n under smoker build

Post by McBroom » March 19th, 2019, 9:54 am

Dirtytires wrote:
0B0D42F7-B011-4A64-977E-1C44728A66AC.jpeg
Just found this....it’s a turkey I did a while back. I always spatchcock turkey but sometimes just halve chickens depending on my mood.
That looks tasty.
Thank ya for the explanation


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Re: McBroom’s over n under smoker build

Post by Tjam9 » March 21st, 2019, 11:52 am

Glad you got it figured out. Did you have any hot spots or did it cook pretty even. Looks great.



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Re: McBroom’s over n under smoker build

Post by McBroom » May 1st, 2019, 1:49 pm

Tjam9 wrote:Glad you got it figured out. Did you have any hot spots or did it cook pretty even. Looks great.
Sorry for the late response.
It does have a couple of hot spots in it but I’m getting it figured out. I’ve got a couple of mods planned for it and I think I’m gonna build another one similar because it’s kinda easy to run. My son in law likes it a lot so it might end up at his new house. After the mods anyway.
I’ve experimented with beercan chicken and am not happy with it at all. I thought the liquid in the can was supposed to evaporate but it don’t. The last 2 I done were as full of beer as when I opened them and could still smell the alcohol. Now don’t get me wrong they had a terrific smokey taste but seemed kinda dry.
If I could get it more moist then it’d be awesome.


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Re: McBroom’s over n under smoker build

Post by Dirtytires » May 3rd, 2019, 1:50 pm

Beer can chicken is a silly concept. The temp in the smoker does not get high enough to boil the beer so it will never evaporate. Also, the liquid adds extra mass which eliminates airflow to the center of the bird and slows down cooking. The increased cooking time dries out the outside while the inside tries to get up to temp.

Bottom line, spatchcock the bird, drink the beer.



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Re: McBroom’s over n under smoker build

Post by ajfoxy » May 4th, 2019, 2:43 am

Bottom line, spatchcock the bird, drink the beer.


Yes indeed :kewl:


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Re: McBroom’s over n under smoker build

Post by McBroom » May 5th, 2019, 8:46 am

I can say I won’t be doing that method again. I agree on the spatchcock and may even take less space and less time to cook too.


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Re: McBroom’s over n under smoker build

Post by Dirtytires » May 5th, 2019, 11:51 am

It will take a bit more space on the grill but I guarantee it will cook to temp faster and more evenly. If grill space is an issue, use a heavy cleaver to cut it in half (and still remove the spine). The two pieces are easier to fit and, depending on the size of the bird, can actually be a serving size right off the pit.

Not to be picky, but I just saw the picture you posted on the “show me your pit” thread. Tho there is not a wrong way to do it, you spatchcocked your bird opposite than I do. I basically cut down both sides of the spine to remove it and flatten out the bird. It looks like you cut the breastbone in half. Since the backbone has to come out anyway, why cook it?



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Re: McBroom’s over n under smoker build

Post by McBroom » May 5th, 2019, 12:03 pm

Dirtytires wrote:It will take a bit more space on the grill but I guarantee it will cook to temp faster and more evenly. If grill space is an issue, use a heavy cleaver to cut it in half (and still remove the spine). The two pieces are easier to fit and, depending on the size of the bird, can actually be a serving size right off the pit.
Sweet I appreciate y’alls help


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Re: McBroom’s over n under smoker build

Post by McBroom » May 28th, 2019, 12:00 pm

This weekend I fired up the smoker for some ribs n chicken. The chicken was off the chain! But the ribs on the hand were just mediocre. I forgot to take the membrane off the back side(baby back). So they were kinda tuff. I smoked them for about 4 hours on a standup rib rack. Temp was fairly consistent at about 250-275*
They weren’t fall off the bone.
They had a great flavor but were really chewy.
WHAT THE HELL DID I DO WRONG???


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Re: McBroom’s over n under smoker build

Post by Dirtytires » May 28th, 2019, 1:09 pm

Membrane is key...remember to remove it.

Also, I find 5-6 hours is the minimum for ribs. 4 hours, in my experience, is just not long enough to break them down and get them tender. They don’t need to falloff the bone but tender is a must.

Most importantly, some meat is just tough. I won’t buy from some stores and always avoid the “3 racks for $10 sale” as the meat is never the best. Too much work goes into smoking to have the meat be the failure.



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Re: McBroom’s over n under smoker build

Post by McBroom » May 28th, 2019, 1:17 pm

I agree DT these were from Smithfield brand. I guess I kinda got off on the cook time. I should have held back on the chicken and gave the ribs a 2 hr head start. Well I guess I should have said that there was only a 1/4 rack leftover outta 2 full slabs.


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