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Spatchcock a whole chicken/ chickens and rub, I like to use a wet rub, and throw it on the smoker at 325-350. When it’s done, carve off the legs, thighs, and wings. Slice the breasts off whole and then slice across them so that there’s a little skin on each slice. Drizzle the beast slices with sauce and either brush the whole pieces or dunk them them in the sauce right before serving.