Smoked Spatchcock Chicken 

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!

– Chicken – Brown sugar – Garlic powder – Paprika – Onion powder – Sea salt – Cayenne pepper



Pellet Smoker

Poultry Shears

Meat Thermometer

Pre-heat smoker to 225°F. Remove giblets from inside of roaster chicken and rinse bird with fresh water.

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.

Give this recipe a try! Tap the link for the full recipe details.