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The first step is to preheat the smoker to 250 degrees Fahrenheit.
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Then it is time to spatchcock. Select a nice bird, roughly 3-4 pounds.
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Place the chicken on a cutting board breast down with the legs pointing towards you.
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Then cut out the back bone. Sounds bad, but if you have a nice pair of poultry shears it is no problem. The shears will cut right through the ribs that are connected to the back bone.
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Once the back bone is removed, I also like to cut out the breast bone. This is not always done, but I like to do it. To do this spread the bird out and then using the shears or a sharp knife, slice the bone out. Just follow the edge of the bone and it will be super easy.
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Flip the bird over and spread it out. Then you are done. Your chicken is officially spatchcocked!
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I then like to season the meat side of the bird first. For this post I am using Birds and Bones by The Slabs. It is a great poultry/general purpose rub. I like that the flavors are not too strong, but complement the meat.
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Flip the bird and then season the skin side.
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Then place the chicken into your preheated 250 degree smoker for roughly 3.5 hrs. Use a fruit wood such as pear, cherry or apple when smoking chicken. I find the fruit woods really work well with chicken as it seems to absorb too much smoke flavor from other traditional smoking woods.
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I wish I had an exact time for you but all smokers/chickens are different and the only true way to know is by temperature. You will need to check the temp in the thigh and pull it at 180. I use 180 in the thigh as a good temp to make pulled chicken. If you want slice-able chicken, pull it when the thigh is 165. I like to serve pulled chicken when it is smoked.