Smoked Spatchcocked Chicken

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This mild smoked chicken was a grand-daughter friendly choice for New Year’s Eve.

1 whole chicken, spatchcocked

2 tsp. salt

2 tsp. barbeque rub ( I used Red Spice Rub )

The day before cooking, spatchcock the chicken and mix together the salt and barbeque rub.  Rub the chicken inside and out.  Place it in a large zip-lock baggie and refrigerate overnight.

The next day, remove the chicken from the bag and spread it on a rack on a tray to warm to room temperature and to dry the surface to the touch.  Preheat the electric box smoker to 250 degrees.  Smoke until a probe in the chicken breast reaches 155 degrees, adding new wood chips each 45 minutes.  The chicken will take about 3 hours to cook.  When done, remove from the smoker, cover and allow to rest for 5 minutes before serving.  It can be enjoyed plain or with barbeque sauce.


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