|Competition Barbeque Team|
SMOKED SPATCHCOCK CHICKEN!If you’ve never smoked anything chicken is a good place to start. It’s easy, and pretty forgiving. Plus “Spatchcock" is just fun to say. Try it yourself!
1 Roasting Chicken
Spatchcock is just a way of preparing a chicken for cooking. Turn the bird breast side down and using kitchen shears cut along each side of the back bone to remove it. Then turn it over and open it up so it lays flat. And there you go - Spatchcock Chicken! With butter at room temperature mix in herbs and spices to make a seasoned butter. Rinse chicken and pat dry. Smear all surfaces with the seasoned butter and rub some up under the skin of the breast as far as you can.
Set up the smoker to cook at 225º to 250º toss some apple or cherry wood on the fire. Put the chicken on and smoke the chicken it reachs 180º in the thickest part of the thigh. About 3 to 4 hours. Spray with apple juice every hour or so to keep it moist. Let it sit 15 minutes before carving.
Smoked chicken really is pretty forgiving. Just keep the smoker temperature under 250º and the thigh is done at 180º. The drawback is the breast is done at 165º.