Spatchcock Chicken - Smoked to Perfection

• Gluten free
• Paleo

• Meat

  • 1 Chicken (3-4lbs

• Baking & Spices

  • 3/4 cup Favorite rub

Found on savoryreviews.com

Description

Ingredients

• 1 chicken (3-4lbs)
• ¾ cup favorite rub (I like The Slabs - Birds and Bones)

Directions

• The first step is to preheat the smoker to 250 degrees Fahrenheit.
• Then it is time to spatchcock. Select a nice bird, roughly 3-4 pounds.
• Place the chicken on a cutting board breast down with the legs pointing towards you.
• Then cut out the back bone. Sounds bad, but if you have a nice pair of poultry shears it is no problem. The shears will cut right through the ribs that are connected to the back bone.
• Once the back bone is removed, I also like to cut out the breast bone. This is not always done, but I like to do it. To do this spread the bird out and then using the shears or a sharp knife, slice the bone out. Just follow the edge of the bone and it will be super easy.
• Flip the bird over and spread it out. Then you are done. Your chicken is officially spatchcocked!
• I then like to season the meat side of the bird first. For this post I am using Birds and Bones by The Slabs. It is a great poultry/general purpose rub. I like that the flavors are not too strong, but complement the meat.
• Flip the bird and then season the skin side.
• Then place the chicken into your preheated 250 degree smoker for roughly 3.5 hrs. Use a fruit wood such as pear, cherry or apple when smoking chicken. I find the fruit woods really work well with chicken as it seems to absorb too much smoke flavor from other traditional smoking woods.
• I wish I had an exact time for you but all smokers/chickens are different and the only true way to know is by temperature. You will need to check the temp in the thigh and pull it at 180. I use 180 in the thigh as a good temp to make pulled chicken. If you want slice-able chicken, pull it when the thigh is 165. I like to serve pulled chicken when it is smoked.