Smoked Chicken – Crove Food Co

Spatchcock Smoked Chicken

The spatchcock method is my favorite way to smoke a whole chicken. This recipe is very simple and produces great results every time!

Using kitchen shears, remove the backbone from the chicken. Turn it over and press down on the breast plate to crack it so it lays flat.
Liberally rub the entire chicken with the poultry rub. Make sure that every inch is covered with the rub.
Let sit in the refrigerator for 1-2 hours.
Set smoker to 350 degrees.
Place chicken in the middle of the smoker, skin side up.
Insert a temperature probe in the thickest part of the chicken breast.
After 45 minutes, spritz with apple cider vinegar.
Cook until the chicken reaches 165 degrees internal. Optionally turn the heat to 500 degrees for the last 5-10 minutes to crisp the skin.
Let rest for 30 minutes and slice.

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