Home-smoked Spatchcock Chicken

A couple weeks ago I finally got some time to do a spatchcocked chicken on my Traeger Texas Elite 34 pellet grill. I’m fortunate to get my chickens from the daughter of some good friends, who raises them for high school FFA. So they are really big, fat, raised without hormones, etc., and thus so good. Spatchcocking (cutting out the breastbone and flattening) the bird really does make a difference in cook time for a whole chicken. Once spatchcocked and flattened, I used a simple rub over a thin coating on olive oil. It went a few hours over apple wood, until the internal temp measured in the breast hit 165°F. The skin was crispy and very flavorful. And the meat was so moist. The whole family loved it. I’ll definitely be doing this again.

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