Go Back Email Link
Juicy Spatchcocked Smoked Chicken on a cutting board

Pit Boss Spatchcock Chicken

This smoked chicken is easy, flavorful, and sure to please.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Course Dinner
Cuisine American
Servings 4 lb
Calories 120 kcal

Equipment

  • 1 Smoker
  • 1 large pot big enough to hold the chicken

Ingredients
  

Chicken

  • 4-5 lb Young Chicken

Brine Ingredients

  • 2 quarts water
  • ⅓ cup coarse salt
  • 2 oranges, quartered
  • 2 tbsp minced garlic
  • ¼ cup honey
  • 3 dry bay leaves
  • 3-4 sprigs rosemary
  • 3-4 sprigs thyme
  • 3-4 sprigs oregano
  • 1 dried pepper (optional)

Chicken Dry Rub

  • 2 tbsp paprika
  • 2 tbsp brown sugar, packed
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 2 tbsp coarse salt
  • 2 tsp onion powder
  • 1 tbsp ground pepper
  • ½ tsp smoked gochugaru (or cayenne pepper)

Instructions
 

Brining the Chicken

  • Start by removing any giblets and other parts from inside your chicken (if your chicken came with those.) Cut off any gross bits and large fat chunks from the bird. I had a few spots near the tail I cut off.
  • Prepare the brine in a pot large enough to hold the chicken and the brine. Start by adding half the water to the pot (1 quart) and add all of the other brine ingredients.
  • Bring the brine to a boil, and stir until all of the salt is dissolved.
  • Let the brine simmer for a minute, then turn off the burner. Add the other half of the water (1 quart) as cold tap water, and mix the brine.
  • Set the brine on a hot pad in your fridge until it comes down to room temperature. Do not add the chicken to warm or hot brine.
  • Once the brine is cool, place the chicken into the brine so that the breast and legs are down and submerged. Don’t worry if the back isn’t completely submerged.
  • Let the chicken soak in the brine for 8-24 hours. Don’t go past 24 hours or the chicken will be way too salty to eat. I targeted 12 hours and was very happy with the result.

Spatchcock the chicken

  • Remove the chicken from the brine and let it drip or dry it off. Lay it out on a cutting board, back side up. Feel inside the chicken and locate where the spine is.
  • Using a strong pair of kitchen shears, cut up along each side of the spine, breaking it free from the ribs and meat. Tip: I had good luck making sure to fully open the shears and cut near the pivot/back of the shears. This lets me apply more force to break through the cartilage.
  • Discard the spine and flip the chicken over breast side up. Either by pushing down on the center of the breasts, or by grabbing each breast and flexing, push the chicken flat. You’ll hear some slight cracking, and the breasts, legs, and wings will all sit flat on the cutting board.
  • Mix the spice rub ingredients and rub down the entire outside of the chicken.

Smoke the chicken

  • Preheat your smoker to 225-250F. I started at 225F. Make sure your water tray is full, and if you’re using a smoke tube start it now.
  • Smoke the chicken until it reaches an internal temperature of 155F.
  • Raise the smoker temperature to its maximum. This crisps the skin while the chicken is finishing cooking. Be sure to follow all safety precautions applicable to your smoker.
  • When the chicken reaches 165F, bring it inside and let it rest for five minutes.
    Carve like a turkey, cutting off the breasts, legs, thighs, and wings. Serve and enjoy :)

Notes

Calories are for 4oz of chicken breast. 
Keyword chicken, Smoked