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Smoked Spatchcocked Chicken with Dry Brine
A step‑by‑step guide to creating perfectly crispy‑skinned, juicy smoked chicken using the spatchcock technique and a simple dry brine of salt, pepper and red pepper flakes. Inspired by Original Black's Barbecue, this recipe works on any home smoker.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Use a meat thermometer; chicken must reach an internal temperature of 165 °F (74 °C).
- • Be cautious when working with hot smoker and open flames.
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