Spatchcock Chicken on the Smoker (Crispy Skin Tips)
Smoking a spatchcock chicken is one of the easiest ways to get juicy, tender meat with great BBQ flavor. Flattening the bird helps it cook evenly and makes it much easier to get crispier skin—especially if you finish hot at the end.
Ingredients
- 2-3 lb chicken
- 2 tbsp olive oil
- 2-3 tbsp Sweet Heat Rub or your favorite BBQ rub
Instructions
- Preheat your smoker to 275°F (use hickory or any type of fruit wood).
- Spatchcock the chicken (remove the spine; flatten the bird).2-3 lb chicken
- Pat the skin dry, then apply olive oil and rub all over the chicken.2 tbsp olive oil, 2-3 tbsp Sweet Heat Rub
- Put the chicken on the smoker to cook.
- Optional: spritz skin with butter spray every 30 minutes or so.
- When internal temp of breast reaches 130°F, increase smoker temp to 400°F to help crisp the skin.
- Optional: apply favorite BBQ sauce or glaze at this time to caramelize.
- Remove chicken when breast reaches 165°F and thighs are 175°F.
- Serve and enjoy!
Notes
- Dry skin = crispier skin.
- Real butter spray works better than “butter substitute.”
- If skin still isn’t crispy: finish skin-side down briefly over direct heat or broil for a couple minutes.