- Joined Dec 21, 2015
Tried my second run at spatchcocked chicken on the WSM smoker. I used a commercial rub, and rubbed under the skin and on top the skin. I also placed a couple pieces of stick butter under the skin on the breasts. I smoked for about 2 hours, and the skin came out nice and crispy. I used hickory wood for smoke. I lightly coated with BBQ sauce at the end.