Smoked Spatchcocked Chicken with Dry Brine

Ingredients

• 1 piece Whole chicken (about 4‑5 lb, giblets removed)
• 2 tablespoons Table salt (fine crystal, dissolves quickly)
• 1 teaspoon Black pepper (freshly ground)
• ½ teaspoon Red pepper flakes (optional for mild heat)

Instructions

1. Prepare the chicken

   Remove the chicken from its package, discard the neck and giblets (reserve for stock if desired). Pat the bird dry with paper towels.

   Time: PT10M

2. Spatchcock the bird

   Place the chicken breast‑side down. Using a sharp chef’s knife, cut along each side of the backbone and remove it. Flip the bird, press firmly on the breastbone to flatten. Trim any excess wing tip if needed.

   Time: PT15M

3. Divide into halves (optional)

   Feel the split breastbone and gently separate the bird into two halves for easier handling on the smoker.

   Time: PT5M

4. Create skin pockets

   Using a small fork or skewer, poke tiny holes in areas where the skin looks fatty or white. This allows rendered fat to baste the skin during smoking.

   Time: PT5M

5. Dry‑brine the chicken

   Mix table salt, black pepper, and red pepper flakes. Gently lift the skin and rub the seasoning directly onto the meat under the skin, then lightly on the surface of the skin.

   Time: PT10M

6. Rest the seasoned chicken

   Place the seasoned halves on a rack, uncovered, and let rest at room temperature for about 1 hour. This allows the salt to penetrate and the skin to dry slightly.

   Time: PT1H

7. Preheat the smoker

   Set the smoker to 225 °F (107 °C) for beginners; increase to 275 °F (135 °C) for a faster cook. Allow the smoker to stabilize before adding the chicken.

   Time: PT20M

   Temperature: 225°F

8. Smoke the chicken

   Arrange the chicken halves on the smoker grate, skin side up. Close the lid and smoke for 1½–2 hours, or until the internal temperature reaches 165 °F (74 °C) in the thickest part of the thigh.

   Time: PT2H

   Temperature: 225°F

9. Crisp the skin (optional)

   If the skin isn’t as crisp as desired, increase smoker temperature to 350 °F (177 °C) for the last 10 minutes, watching closely.

   Time: PT10M

   Temperature: 350°F

10. Rest before serving

    Remove the chicken from the smoker, tent loosely with foil, and let rest 10 minutes. This redistributes juices.

    Time: PT10M

11. Serve

    Cut each half into quarters or separate leg, thigh, and breast pieces. Serve hot, with optional BBQ sauce or your favorite sides.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Table salt: kosher salt (use 1½ tbsp)
• Instead of Black pepper: white pepper
• Instead of Red pepper flakes: cayenne pepper (¼ tsp)

Equipment Needed

• Smoker
• Chef's knife (7‑inch)
• Cutting board
• Meat thermometer
• Tongs
• Small fork or skewer (optional)

Critical Steps — Do Not Skip

• Spatchcocking the chicken to ensure even cooking
• Dry‑brining with salt to flavor and dry the skin
• Creating skin pockets for self‑basting
• Maintaining steady smoker temperature

Chef Tips from the Video

• Table salt’s fine crystals dissolve faster than kosher salt, giving a more even seasoning.
• Leave the skin intact; it acts as a barrier that locks in moisture.
• Poking skin pockets lets rendered fat baste the surface, enhancing crispness without extra oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry‑brine the chicken the night before and keep uncovered in the fridge for extra‑dry skin.
• Backbone can be saved for stock or added to the smoker as a flavor boost.

Frequently Asked Questions