Spatchcocked Chicken

Ingredients:

1. Fresh (Young) Chickens (2-Pack leaves plenty for leftovers)

2. Olive Oil

3. Chicken Rub (buy, make, just use a seasoning salt, whatever)

4. 2 tbsp melted butter (optional)

Directions:

1. Spatchcock chickens (cut down both sides of spine with kitchen shears or very sharp knife and remove spine, then flatten chicken on cutting board)

2. Wash out chicken well and let dry for an hour or so

3. Liberally coat with chicken rub of your choosing (get under the skin as much as possible) and allow to sit and get sticky for a little while

4. Pre-heat smoker to 225° F and turn on super smoke setting if available

5. Liberally coat with olive oil (if you didn't let the rub get sticky, it'll wash off really easily)

6. Place chicken(s) directly on grate in the middle of the smoker cavity down

7. Smoke for 30 minutes

8. Increase temperature to 400° F

9. Once chicken hits an internal temp of 150° you can brush on the melted butter for extra crispy skin

10. Pull chicken at 165° Internal temp and allow to rest for 15 minutes