Smoked Spatchcock Chicken
Smoke a whole chicken, by flattening chicken out onto BBQ Grill. By Spatchcocking the whole chicken gives more surface area to smoke. Using BBQ seasoning rubbed over the whole chicken and low slow smoking makes for versatile purposes.
Servings Prep Time
4portions 20minutes
Cook Time Passive Time
3hours 60minutes
Servings Prep Time
4portions 20minutes
Cook Time Passive Time
3hours 60minutes
Spatchcock Fabircation
  1. Using a boning knife cutting downwards along both sides of the backbone of the chicken. Start from the top of backbone working downwards in quick swift motion. Be sure to cut all the way down the back bone of the chicken.
  2. Using fingers pull the back bone away from the whole chicken.
  3. Lay the whole chicken down on the cutting board, opened like a butterfly. Using boning knife cut 1/2 inch into cartilage at top of chicken breast area.
  4. Using fingers pull the keel bone from chicken.
  5. Using finger pull the cartilage between the two chicken breasts, removing cartilage from breasts.
  6. Sprinkle generous amount of BBQ Seasoning Rub all over inside cavity of chicken. Rub the BBQ Seasoning into the chicken.
  7. Turn chicken over and sprinkle generously BBQ Seasoning Rub all over out side of chicken. Rub the BBQ Seasoning into the chicken. Allow the seasoned chicken to rest for 60 minutes or more covered in the refrigerator.
  8. Get the smoker set up ready for smoking. Soak wood chips in water, us a gallon ziplock bag or container. Start lump charcoal in firebox. When coals are starting to get white add good hand full of soaked wood chips. With Green Egg use the place setter for indirect heat. Then put a pan filled with can of beer in center of the place setter. Place grill on place setter, then place chicken cavity side up first, half of the smoking time. About 1 1/2 hours.
  9. Regulate the smoking temperature by adjusting top and Botton dampers. Maintain smoking temperature between 185°F to 225°F.
  10. Flip the chicken about half way through smoking process around 1 1/2 hours. Add more wood chips and more beer in the pan if needed. Continue smoking with skin side up through remainder smoking process. The Chicken should read 170°F internal temperature. Check temperatures in breast and thigh areas. Remove chicken from smoker with temperature is reached. Place on platter and cover with foil to rest for 15 to 30 minutes.
Cutting Smoked Chicken
  1. After chicken rested place smoked spatchcock chicken onto the cutting board skin side up.
  2. Cut through chicken in half along where breast separate.
  3. Next cut chicken in quarters along where the breasts and thighs separate.

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