Hold onto flight as we dive into making you look epic this year. Everyone believes poultry is dry when cooked. Not this tender and juicy citrus flavored bird. It's perfect to share with a crowd.
Overview:
PREP TIME: 15 min
TIME: ~1.5 Hours
SERVES: 4-6
WOOD TYPE: Fruit Wood/Competition
DIFFICULTY: 3/5
Ingredients:
Holy Smokers Roasted Garlic & Herb
Spray butter
Olive Oil Spray
1/2 stick melted real butter
1 large Lime
1/2 Lemon
Injector
5 Pound Full Chicken
Scissors/spatchcock
How to make it:
- On a clean surface/wood cutting board, place the bird on its back & using scissors, cut out the backbone. Once done, flip the bird over and press down to flatten the cut out. This is called "spatchcock".
- Pat dry the bird with paper towels & spray the whole bird down with olive oil spray as a binder which also provides color to the cook.
- Liberally season the whole bird (front and back) with Holy Smokers Roasted Garlic & Herb.
- Melt 1/2 stick of real butter at 15-second increments.
Juice a full lime & half lemon into the butter mix. Use an injector and inject into the breasts, wings, legs & thighs of the bird.
Cooking instructions:
- Start smoker/grill and set to 225 degrees. When grill is ready, place the whole bird "breast side up" on the smoker for 30 minutes for the extra smoke bath.
- After 30 minutes, crank up smoker to 350-375 degrees until the internal of white meat hits 165 degrees & dark meat hits 175 degrees. Spritz with spray butter halfway though cook & at end of cook.
- Use aluminum foil over whole bird in smoker/grill lightly if bird is browning to quickly. Once internal is correct, pull and rest for 15 minutes before serving.