Spatchcock Chicken

The best way to smoke a whole chicken is by spatchcock. Spatchcock is simply removing the backbone from the chicken by cutting down both sides of the backbone with a pair of kitchen shears, then flipping the chicken over (breast side up) and pressing firmly down on the breast bone to crack the cartilage (so the chicken lays flat). You then place the chicken on a cookie sheet and generously apply Bo B Q Chicken Rub to both sides of the chicken then (for the best possible flavor) refrigerate overnight uncovered.

Set your smoker for 325. I know some of you may be thinking that is awfully high for smoking, but to get the fat in the skin to render and become crisp, you need a little higher temperature than normal.

*If you do not have a smoker, you can cook the chicken indirectly by setting your coals and wood to one side of your grill and place the chicken to the other side (opposite the hot coals).*

Place the chicken in the smoker, skin-side down (if the heat comes from underneath in your smoker), skin-side up otherwise.

Smoke the chicken until an instant read thermometer reads 165°F in the thickest part of the thigh (which takes about an hour and a half).

You want to check the temperature of the meat at the 1 hour mark, rotating or flipping if necessary to avoid burning.

*Allow the chicken to rest for 15 minutes before cutting and serving. You worked hard on that yard bird! What’s 15 more minutes?

Enjoy!