Smoked Spatchcock Chicken

Step 1

Heat up your smoker to 225°F (107°C)

Step 2

Combine all dry rub ingredients in a small bowl. Rub olive oil over the chicken, on both sides. Apply dry rub to chicken all over.

Step 3

Once the smoker has reached our target smoking temperature, transfer chicken to the smoker or grill grates. Place the chicken breast-side up with the legs spread so it can lie flat.

Step 4

Close chamber door and smoke for 4 hours, or until internal temperature has reached 165°F (74°C)

Step 5

Remove from smoker and allow to rest for 10 minutes. Carve and serve.