🍖Smoker BBQ
Smoked Spatchcock Chicken
A whole chicken flattened so it smokes evenly and the skin crisps — finished, if you like, in Alabama white sauce.
20 min
Prep
2 hr
Cook
Medium
Difficulty
8
Ingredients
5
Steps
Ingredients
Servings
- 1 whole chicken (about 1.5 kg)
- 1 tbsp salt
- 1 tbsp BBQ rub
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp garlic granules
- Alabama white sauce, to serve (optional)
- Pecan or apple wood
Method
- 1
Remove the backbone with kitchen shears and press the chicken flat (spatchcock). Pat very dry.
- 2
Mix the salt, rub, baking powder, paprika and garlic and season all over, including under the skin.
- 3
Smoke at 150°C (300°F) over pecan, skin-side up, until the breast reaches 74°C (165°F) and the skin is crisp — about 1½–.
- 4
Rest .
- 5
Dunk or brush in Alabama white sauce, or carve and serve with it on the side.
Notes
- Spatchcocking cooks the bird evenly and roughly halves the time.
- The baking powder and the higher heat are what crisp the skin.