Dry Brined Chicken - Spatchcocked and Smoked

Step 1

About 24 hours before you want to cook the bird, combine salt and baking powder in a small bowl. Remove the spine from the chicken and set aside. Taking a pinch of salt at a time, hold your hands about 6 inches above the bird and liberally apply to the entire bird, on all sides. Rub into the chicken. Refrigerate uncovered for up to 2 days, a minimum of 24 hours.

Step 2

When you're ready to cook, either preheat the Traeger or the oven to 400 degrees. Cooking times should not vary dramatically between the two.

Step 3

Remove the chicken and on a cutting board, apply liberal amounts of all the seasonings listed under "Rub". The quantity depends on the size of the bird, but you want a lot of the seasonings on the bird. Apply under skin as well if you are able. Use olive oil liberally to help distribute the seasonings.

Step 4

Cook for 45 minutes to 1 hour, until the internal temperature of the bird reaches 160 for the breasts and 165 for the thighs.

Step 5

Let rest for 10 minutes and then carve and serve!