Spatchcock smoked chicken

Flatten the bird so breast and thigh finish on speaking terms. Smoke, then a hot blast for the skin.

Made it?

On the fire

Start the clock

Guests

On the fire (lb)

Plate

4.5 lb on the fire · ~2.9 lb to the table · 6 plates at 8 oz

1 hr 39 min on the clock4.5 lb · ~22 min per lb

Cooker

Oven at the same temp if weather wins — you lose smoke, not doneness.

Wood

Weather

About 2 lb of pellets, plus 2 lb extra. Do not start a packer on the last scoop in the bag.

Change the guests — we tell you what to buy. Change the pounds if that’s what’s in the bag.

1 hr 39 min · 25 min hands-on · pull 160°F · rest 15 min

4.5 lb on the fire · ~2.9 lb to the table · 6 plates at 8 oz

1
Cut out the backbone. Press the breastbone until the bird lies flat. Dry the skin. Salt under and over, uncovered in the fridge 4–24 hours if you can.
2
Oil and dust with pepper, paprika, and garlic. Smoke at 275°F, skin up, until the breast hits 155–157°F and the thigh 170+, about 75–100 minutes.
3
Raise the cooker to 425°F for 8–12 minutes to crisp the skin, or move skin-down over direct heat for 2 minutes.
4
Rest 15 minutes. Breast will climb to 160–165. Carve: thighs first, then the breast off the bone, sliced across the grain.

Whole chicken → Leg quarters plus a bone-in breast. Same temps, easier to stagger. Or two halves if you do not want to cut the backbone.
Apple wood → Cherry or pecan. Go easy on hickory. A whole bird takes smoke fast.
Dry brine → A 4-hour wet brine. Dry brine gives better skin. Wet brine is insurance on a cheap supermarket bird.

Weeknight kettle
No pellet. Indirect 375°F until 155 breast, then 2 minutes skin-side down over the coals.
Herb butter under the skin
A Sunday bird. Soften butter with thyme and lemon zest, slide it under the breast skin before the smoke.
Quarter after the smoke
A mixed table. Smoke whole, then sauce the dark meat and leave the breast clean.

On the plate

With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min