Smoked Spatchcock Chicken

45 minutes @ 225° F 45 minutes @ 425° F (finished at 165° F internal)

1. Preheat your smoker to 225°F
2. Lay the chicken breast side up directly on the grill
3. Make sure the chicken is spread out as much as possible
4. Smoke for 45 minutes to give it a great smoke flavor.
5. After 45 minutes, increase the temperature of the smoker to 425°F.
6. No need to remove the bird from the smoker while the temperature increases, just leave it on there.
7. Continue to cook until the internal temperature reaches 165 degrees F
8. Remove the smoked chicken from the smoker and rest for 10-15 minutes. Do NOT tent in aluminum foil, this tends to soften that nice crispy skin and makes it soggy and wet

• If you want to add barbecue sauce to your chicken, the best time to do that is at 150°F before it's finished cooking.
• Brush on your favorite BBQ sauce.
• It will adhere to the bird nicely while it finishes cooking.