Oklahoma Joe Highland Reverse Flow| Smoked Spatchcock Chicken

Time to get the Oklahoma Joe Highland cooking some food! Smoked Spatchcock Chicken is one of the most delicious meals out there, quick and easy. The reverse flow is a great addition to the Oklahoma Joe aresenal.

Marinade: Mustard, Soy Sauce, Sriracha, Minced Garlic, Salt, Pepper. (Feel free to play around with the type of Mustard)

Cooking Time 3 hours ranging from 250-275. Sauced at internal temp of 150F, and pulled off at 165F, rest for 10 minutes.

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This is the rechargeable one, they have a battery-powered one for cheaper, I just like the rechargeable, personally.

#oklahomajoe
#oklahomajoereverseflow
#oklahomajoechicken

[BartlowsBBQ]

Great looking spatchcock chicken. Always great changing it up to see what you like and for variety!

[PedroBarbosa-isgn]

I have been cooking chicken at about 325 for a while now and the juices run over the gruve in my cutting board just during the rest. Seems to me that chicken is best north of 300 degrees.

[PicklesBBQandCooking]

Nice looking bird Kevin! I’ve done low and slow on them, still juicy and more smoke flavor as well. They’re also easy enough to go 275 or higher and spike the heat at the very end either way if you’re looking for crispy skin. Have a great weekend brother!

[PitmasterOntheWay]

Nice looking Bird you got there Kevin! I like to cook mine at 300F and it seems to get the job done! Tender, juicy and no rubber skin 👍. Cheers brother 🍻

[hodgepodgelifetnb]

Add a water pan, finish in oven (perfect temp). It doesn't take long for chicken to pick up smoke. I spatchcock every fowl I cook. On Thanksgiving I buy a fresh never frozen turkey and smoke it, its a hit EVERY time, nothing left for anybody to take home or turkey salad, its all consumed! I am getting my Oklahoma Joes this weekend. But I have an opportunity to buy an Old Country Bravos for a quarter of the price, but its not new, like the OK JOE.

[thegalleryBBQ]

Nice cook with some awesome color. I just checked my vids 250-275f up to 140f then i blast the heat 600f to crisp it up... That said. I'd guess 325 till done would work. I'm interested in seeing what your viewers say. I mean. Would pellet be the same as a kettle or my Masterbuilt or your reverse flow??

[antonio]

Dude, you only have 20k subs. What's going on, your channel rocks!

[JamesJones-xkxx]

Tried a spatchcock chicken on my smoker and the meat was flavorful and juicy but the skin was rubbery. Someone told me, with chicken in the smoker, “fast and hot not low and slow.” So 300° to 350° with a shorter cook time. I haven’t tried it again but I will this summer.

[justplanefred]

I wonder if the difference is the reverse flow is what is slowing your temp swings. With my regular flow Joe it seems to spike once the wood is added and it lights off. The magic spot for me is as we talked about before between 2/3 to 3/4 of a large Weber chimney and about 2 small splits. About 6-8" long and about 1-1.25" square splits with the charcoal combo they seem to give me about 25 degrees per two mini splits. They may be a little smaller but it has seemed to give the control back to me as what the temperature is going to run and my temperatures have never been more consistent. I don't have to prop open doors or any of that.

[TheCulturedHillbilly]

To help keep the yard bird juicy, be sure to brine overnight.

[ericjett]

try sealing it up. i promise its a whole different animal when you seal that okie joe up. i speak from exp on this