Smoked Spatchcocked Chicken

Directions

1. Preheat your smoker or grill to 250 °F. If using wood chunks or pellets, we suggest using hickory or oak wood.
2. Spatchcock the bird: Start with a clean 4-6 lb whole chicken (with insides removed). Using kitchen shears, cut along each side of the back bone, removing it from the bird. Flip the chicken over and push down on the breast plate, cracking the bone.
3. Apply a generous amount of butter or mayo as a binder, gently rubbing into the skin, covering all sides and surfaces. Season the chicken with Blackened Seasoning & Rub by Rainier Foods.
4. Tuck the wings behind the breast to protect the wings from drying out and over cooking.
5. Place the chicken on the grill or smoker using indirect heat.
6. Smoke the chicken for 2.5 hours, spritzing every 30 minutes.
7. Remove chicken from the grill or smoker and serve with Lane’s “Sorta White” Sauce.