Smoked Spatchcock Chicken

Here is a great way to smoke and cook a Chicken on your Smoker. Spatchcock the Chicken by cutting out the backbone. This will guarantee the it will evenly cook, and it will also reduce the cooking time. As a bonus it will also allow the skin to get extra crispy.
Ingredients:
Whole Chicken
Olive Oil Spray
Seasonings of your choice (I used Hey Grill Hey Sweet Rub)
Start by cutting out the backbone of the Chicken using kitchen shears, or a knife. Break the breastbone by applying pressure with you hand by pushing down. Cut off any excess skin or bones, and dry off with some paper towels.
Next spray the Olive Oil spray to both sides of the Chicken. Apply your favorite seasonings or BBQ rub. Make sure to get all sides, and rub it good to cover the whole Chicken. Allow to rest while you fire up your smoker.
Heat up your smoker to 275-300 degrees. This will allow the skin to get crispy. Cook until the internal temperature reaches 165 degrees. Feel free to apply some BBQ Sauce during the last 15-20 minutes of cooking. Remove and cover with foil for 15 minutes before carving and serving. Enjoy!
Hey Grill Hey Website: heygrillhey.com/
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Shiner Dunkelweizen Beer: shiner.com/beer/
My Website: www.erikssmokingbbq.com/

[@david.ferris]

always spatchcok birds now. much more controlled/consistent results

[@BLACKFLASH186]

It’s sold Amazon sauce

[@suasponte6230]

The problem with smoking a chicken is that a little smoke can ruin your bird. Go lite on the smoke.