A whole smoked chicken is the best deal at any cookout. It’s cheap, it feeds a crowd, and it forgives almost everything. Spatchcocking (removing the backbone) makes it cook evenly and fast.
What You’ll Need:
- 1 whole chicken, 4 to 5 pounds
- 1 tablespoon kosher salt
- 2 tablespoons All-Purpose BBQ Rub
- 2 tablespoons olive oil or melted butter
- Apple or pecan wood
How to Make It:
- Spatchcock. With kitchen shears, cut along both sides of the backbone and remove it. Flip the bird and press down on the breastbone until it lies flat.
- Dry brine. Salt it all over and refrigerate uncovered for 4 hours or overnight. This is the secret to juicy meat and crisp skin.
- Brush with oil and apply the rub.
- Smoke at 275°F for about 1½ to 2 hours, until the breast hits 165°F and the thigh hits 175°F.
- Rest 15 minutes, then carve.
Pro Tips:
- Smoke at 275°F instead of 225°F. Lower temperatures leave the skin rubbery.
- Save the carcass for stock.
- Leftovers make outstanding chicken salad.
