Smoke a whole chicken, by flatten chicken out onto BBQ Grill. This technique requires a little butcher skills cutting whole chicken, removing chicken backbone. By flattening the whole chicken gives more surface area to smoke.
Spatchcock fabercation techniques:
Steps in chicken fabrication
- Stand the whole chicken upright, wiping away any excess liquids & blood.
- Taking a boning knife cut on one side of neck in quick movement, all away through back bone.
- Next taking boning knife cut on the other side of back bone starting on neck going downwards.
- Pull the back bone away from chicken, set aside for making good stock.
- Open chicken up laying chicken flat onto cutting board.
- Using boning knife cut 1/2 inch into cartladge at top of chicken breasts that connects both breasts.
- Pulling with fingers the keel bone off chicken breasts.
- Next pull the cartladge from chicken that’s connected to keel bone.
- Now you have a spatchcock chicken.
BBQ Seasoning Rub Smoking Chicken:
Choosing a perfect BBQ Seasoning Rub for smoking meats is a important. Everyone has there own preferences, but start with with some base spices and herbs. Here is some common spice and herb choices to choose from.
- Kosher Salt
- Black Pepper
- Onion Powder
- Garlic Powder
- Sweet Paprika or Smoked Paprika
- Chili Powder
- Turmeric Powder
- Celery Seed or Celery Salt
- Cayenne Pepper
- Dry Mustard Powder
- Cumin, ground
- Coriander Seed, ground
- Dill Seed, ground
Try Mexican Seasoning for rub on Spatchcock Chicken Mexican flair, great for Chicken Tacos.
BBQ Seasoning for on the Spatchcock Chicken enhancing Smoky flavor profile, wonderful for pulled chicken applications.
Generously sprinkle BBQ Seasoning of you choice all over both sides of the whole Spatchcock Chicken. Allowing a good 30 to 60 minutes to penetrate through chicken before starting the smoking process.
Smoking Spatchcock Chicken using long slow lower smoker temperature to achieve great flavor profile. Keeping temperature low and slow takes some practice using Big Green Egg but results are wonderful smoky flavor profile. The lump charcoal gives long burn time and good wood fire taste. Then following up with soaked wood chips for smoky flavor. The trick is not getting the coals too hot because when Green Egg gets too hot it takes a long time to cool down. Too hot of smoking temperature gives off too strong of smoky flavor profile. The goal is to have great smoky flavors, not harsh smoke coming from too hot smoking temperatures.