This Smoked Spatchcock Chicken requires just two ingredients and is a simple set-and-forget recipe that is extremely simple to smoke! Mouthwatering, deliciously moist meat is the happy result when you take the time to smoke a spatchcocked chicken.
Remove the chicken from the refrigerator and pat dry.
If the chicken is not already butterflied open, Use kitchen shears (or poultry shears if you have them) and cut along both sides of the spine of the chicken. The toughest area will be near the leg bones. Remove the spine and toss.
Place the chicken on a solid surface with the breast facing up. Use both palms and press down hard on the breastbone of the chicken to make it crack and lay flat. Sometimes one press will do it and other times we have had to repeat that several times. You will notice the chicken will now lay flat.
Smoking Spatchcock Chicken
Set up the smoker to 300ºF on indirect heat.
Using your favorite BBQ rub, sprinkle the rub on the chicken and use your hands to help get it in all the grooves.
Place the chicken on the grate of the smoker using pear wood (or other fruit wood that you love) and smoke until the internal temperature is 165ºF in the thigh region. You can pull it at 160ºF degrees and tent it to bring it up the final 5 degrees as well.
This should take about 75-90 minutes but remember to base the cooking time on internal temperature, not time for poultry.
Notes
Start with a Dry Bird: Pat the chicken dry with paper towels before applying the dry rub. Be very thorough with the dry rub because it adds so much great flavor!Always Preheat: Preheat your smoker before placing the bird inside for the best results.Smoke at Higher Temp for Crispy Skin: Smoking your spatchcocked chicken at lower temperatures will result in a rubbery skin and could lead to drying out the chicken with the increased time.Extra Fat with the Rub Option: If you want to rub your chicken in fat before applying the dry rub, feel free. Butter or olive oil are both recommended. Using Duck Fat yields incredible results but can be a bit pricey. We didn't find this step necessary but we do this with most of our poultry. We do want to demonstrate that it can be done without the extra fat and still yield amazing results. Storing Leftovers: Refrigerate leftover chicken as soon as possible after your meal. It should be placed in an airtight container and will last for two days after it is cooked. It can be made into chicken salad, used in sandwiches, added to a green salad, or reheated as is. If you aren't sure you will eat it all before two days have passed, we recommend dicing it up and freezing it for use in future soups or sandwiches.Reheating: To reheat your smoked chicken, place the amount you need on a plate and place it in the microwave for thirty seconds at a time until it is hot. You can also reheat it in a skillet.Wood Options: If you can't find pear wood, apple, cherry, apricot, peach, or pecan wood are all great substitutes.Dry Rub Options: Use any dry rub you enjoy! We love the fruity flavor of the Dizzy Pig rub we used, so if you want to try something new, we highly recommend that particular one. But any good dry rub will work for smoking a chicken.Simple Dry Brine Option: Sometimes we like to brine the chicken for a variety of flavors. If you like, you can salt the chicken and wrap it in plastic wrap one or two days before you smoke it for a simple dry brine and then prepare it as described.