Smoked Chicken With Tater Tots and Brussel Sprouts

Smoked Spatchcock Chicken

So, I could regale you with na whole story about how Spatchcock Chicken got its name, but I figure, if you're reading this online, you know how to search for it yourself.
Just know that it's a wonderful way to cook a tasty chicken dish.
Print Pin Rate
Course: Dinner
Cuisine: BBQ

Equipment

  • Smoker
  • Poultry shears

Ingredients

  • 1 3-4 lb whole chicken
  • Kosher Salt
  • fresh ground black pepper
  • Chicken Rub

Instructions

Day 1 – Prep the Chicken

  • If you don't have chicken rub, make it.
    Chicken Rub Inggredients
  • You need to remove the backbone first, by cutting along the edge on both sides with poultry shears, then flip it over onto the breasts and press down sharply to break the ribs and make it as flat as possible.
    Spatchcocked Whole Chicken
  • Rub the chicken liberally with salt and pepper, making sure to get some in between the skin and meat.
    Spatchcocked Chicken Rubbed With Salt and Pepper
  • Rub the chicken liberally with chicken rub, again making sure to get some between the skin and meat.
    Wrap the chicken in plastic wrap and refrigerate over night.
    Spatchcocked Chicken Rubbed With Chicken Rub

Smoke It!

  • Set your smoker up for indirect heat at 230F and add your favorite poultry wood chunks (we used Pecan).
    Once the smoke is ready (a thin blue smoke coming out of the smoker) and smoke the chicken, breast side up, until it reaches an internal temperature of 165F (3 – 4 hours).
    Spatchcock Chicken After Smoking
  • Slice the meat against the grain.
    Spatchcock Chicken Sliced
  • Serve
    Smoked Chicken With Tater Tots and Brussel Sprouts

Leave a Comment