How To Make Smoked Spatchcock Chicken |Smoked Chicken Recipe | Smokin’ with Gerardo| Bradley Smoker

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives.

Flip the chicken on its breast and cut out the spine using kitchen shears.

Flip the chicken back and flatten it by pressing down on the breastbone.

Insert pads of butter under the skin of the chicken.

Pat the skin dry with paper towels.

Season the cavity of the chicken liberally with sea salt and herb mixture.

Season the skin of the chicken with the same mixture.

Let the chicken sit until the smoker reaches temperature (about 20 minutes).

Preheat the smoker to 320°F (160°C) using mesquite and hickory wood.

Smoke the chicken for about 40 minutes, monitoring the internal temperature.

Baste the chicken with melted butter mixed with dry herbs when it reaches 130°F (54°C).

Remove the chicken from the smoker when the internal temperature reaches 165°F (74°C).

Let the chicken rest before carving.

Cooking Techniques

Equipment Needed

Spice Level: