Spatchcock Smoked Chicken
A butterflied whole chicken smoked low-and-slow at 275 degrees F with TexasBBQRub Original. The sweet-savory rub caramelizes into a beautiful mahogany crust while keeping the meat incredibly juicy.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 1 whole chicken (4-5 lb), giblets removed
- 1/4 cup TexasBBQRub Original
- 2 Tbsp olive oil or melted butter
- 1 Tbsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Wood chunks: apple and hickory mix
Instructions
- Spatchcock the Bird: Place chicken breast-side down, cut along each side of the backbone with kitchen shears, remove it, flip bird skin-side up, and press firmly on the breastbone to flatten.
- Season Under the Skin: Slide your fingers under the skin on the breast and thighs. Rub half the olive oil and half the TexasBBQRub directly onto the meat under the skin.
- Season the Surface: Drizzle remaining oil over the skin, then coat the entire surface with the remaining TexasBBQRub, salt, and pepper.
- Rest: Let the seasoned bird sit at room temperature for 30 minutes while you preheat the smoker.
- Preheat Smoker: Set your smoker to 275 degrees F. Add wood chunks and place a water pan for humidity.
- Smoke: Place chicken skin-side up on the grate. Smoke until the thickest part of the breast reaches 165 degrees F, about 2-2.5 hours.
- Rest and Carve: Remove the bird, tent loosely with foil, and rest 10 minutes. Carve and serve.
Bill's Pitmaster Tips
- Use a 50/50 blend of apple and hickory wood for a balanced smoke that complements the rub's caramel notes.
- Pat the skin dry before seasoning - drier skin crisps better and promotes even caramelization.
- For extra crispy skin, crank the smoker to 350 degrees F for the final 5 minutes.
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