This is my first time with a whole chicken and I decided to spatchcock it too, another first. Got a 6.5# bird to work with and brined it for 4 hours.
I made a rub for my chicken using:
2 Tbsp kosher salt
2 Tbsp black pepper
2 Tbsp garlic powder
1 1/2 tsp ground thyme
1 tsp cayenne pepper
I balled up about 1 Tbsp of butter and rolled it around in my rub before stuffing it under the skin.
I split the bird open and sprayed the underside with olive oil and gave it a sprinkle of the rub, then covered the skin with a light coat of mustard and dusted with more rub.
I got it started at 250F with smoke from cherry wood.
After 1 hr of smoke from cherry wood.
After about 1 hr 45 mins total. Turned it up to 350F for the last 30 mins to crisp the skin.
Great tasting whole bird, it came out very tender and smokey!
I made a rub for my chicken using:
2 Tbsp kosher salt
2 Tbsp black pepper
2 Tbsp garlic powder
1 1/2 tsp ground thyme
1 tsp cayenne pepper
I balled up about 1 Tbsp of butter and rolled it around in my rub before stuffing it under the skin.
I split the bird open and sprayed the underside with olive oil and gave it a sprinkle of the rub, then covered the skin with a light coat of mustard and dusted with more rub.
I got it started at 250F with smoke from cherry wood.
After 1 hr of smoke from cherry wood.
After about 1 hr 45 mins total. Turned it up to 350F for the last 30 mins to crisp the skin.
Great tasting whole bird, it came out very tender and smokey!
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