Smoked Spatchcock Chicken: Juicy, Crispy, and Rubbed the Right Way
Share
Whole smoked chicken is one of the easiest — and most underrated — BBQ meals out there.
It’s budget-friendly, simple to prep, and when you Rub Yer Meat just right?
You’ll end up with crispy skin, juicy meat, and a reputation as the chicken whisperer of your block.
Let’s break it down step-by-step, with plenty of flavor and zero fuss.
What You’ll Need
- 1 whole chicken (3–5 lbs)
- Rub Yer Meat BBQ Rub
- Kitchen shears
- Smoker or pellet grill
- Meat thermometer
Step-by-Step: From Bird to BBQ Brilliance
1. Spatchcock That Bird
“Spatchcock” sounds complicated, but it just means flattening your chicken so it cooks evenly.
Grab your kitchen shears and cut along both sides of the backbone to remove it.
Flip the bird over and give it a firm press on the breastbone until it lays flat like a chicken doing yoga.
2. Rub Yer Meat
Now comes the fun part.
Season generously with Rub Yer Meat on both sides.
Under the wings, around the thighs, all over the skin. Don’t skip the little crevices.
Every inch deserves to be covered in flavor.
3. Fire Up the Smoker
Set your smoker to 250°F and place the chicken skin-side up right on the grates.
Let it ride until the deepest part of the breast hits 140°F. That’s your cue to crank things up.
4. Finish Hot and Fast
Raise the temp to 350°F and let that skin crisp up like it’s auditioning for a rotisserie commercial.
You’re shooting for an internal temp of 165°F in the breast. The thighs will be even hotter — and that’s a good thing. More heat = more fat rendered = more flavor.
5. Rest, Slice, and Flex
Once your chicken hits temp, pull it off the smoker and let it rest for at least 10 minutes.
Then carve it up like a pitmaster and watch the juice flow.
No sauce needed — this bird’s confident enough to stand on its own.
Smoked spatchcock chicken is the weeknight BBQ hero you didn’t know you needed.
It’s easy, quick, and when it’s rubbed with the right stuff (that’s us 👋), it’s out-of-this-world good.
Crispy skin. Juicy meat. Backyard bragging rights unlocked.
Rub it. Smoke it. Slice it. Devour it.
👉 Got a smoked chicken masterpiece of your own? Tag us @RubYerMeat so we can admire your bird.
(Again… the chicken. Probably.)