So i had been seeing all the spatchcocked chicken on here and i thought i want to try a whole bird that way. I had also been reading a lot on here about creole butter. When i saw some at Walmart i picked a bottle up.
I don't have a lot of pics this time but i did cut the backbone and take out the innards, then i injected with the creole butter and used some more to marinade/brine the chicken in it for a few hours. then I put on a 245-270 degree smoker (WSM 22.5) ( temp varied a little during the smoke). smoked it for three hours using apple wood. and here is how it came out...
i smoked it Sunday and we had it on Monday for supper and it was amazing!
It was very tasty and very juicy. my wife didn't even want BBQ sauce on hers!
thanks for looking at my bird.