If you want an evenly cooked juicy and tender bird, smoking a spatchcock chicken is the only way to go. It cooks faster and comes out perfect every time!
With breast side down, cut on each side of backbone with poultry shears to remove the backbone. Turn chicken over, breast side up, and push down on the breasts with the palm of your hand firmly.
Dry chicken with paper towels and then coat with olive oil. Make sure to get both sides of the bird and in between the skin and breast meat. Season bird with rub seasoning everywhere you put olive oil.