I was in the mood for smoked chicken today. This is the first time I've spatchcocked a bird! Mixed up a simple rub with some ingredients in the pantry.
All rubbed up for the smoker.
I smoked with cherry at 325 degrees. I had smoke going for the whole duration. Chicken took around two hours. I pulled when the IT in the breast was 170.
Overall the chicken was very good! Very moist too!! The skin was still a little too rubbery for my liking. I would have tossed the bird on the grill but I was pressed for time.
Here's a breast shot with a side of baked zucchini and squash chips. YUM