Spatchcock Chicken

I have been smoking and grilling chicken on the BGE for a while, the vast majority are whole chickens indirect @~300 degrees after a 4-8 hour brine. It's hard to top the smoky flavor and tenderness from that process. This time we decided to do one "spatchcock" (removing the backbone and laying flat), resulting in a crispier outside and still very tender. We'll definitely be doing this one again!


Process

Removed the backbone with kitchen shears, and laid flat. There are several good YouTube videos on how to spatchcock a chicken. Took a little pushing to get fully flattened. Coated lightly with vegetable oil.

Added Dizzy Pig Raging River, which has become my go-to for poultry. This seasoning really has no limits - a maple and almost citrus flavor

Direct raised grid @ 375-400 degrees. I actually use the heat deflector from Kamado Joe instead of the BGE Plate Setter which converts nicely into a raised grid setup. 

Just about done, about 155 internal. At this point brushed with Q39 Regular BBQ sauce from Kansas City. This sauce is REALLY good.

After about 5-8 minutes longer to glaze on the grill, the internal was 165 in the breast and ready to pull. Let it rest about 10 minutes

Final product!