Spatchcock Chicken on the Pit Boss Kamado
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This past weekend, I tried my hand at doing a spatchcock chicken on the Pit Boss Kamado. This was a fairly straightforward recipe, however, I made an error in recording, which I discuss in the video. This recipe called for:
Olive oil
SPG
Rub of choice
I coated the chicken in olive oil as a binder, followed by coating it in a layer of SPG, and some Kansas City Touch of Cherry BBQ rub. Afterwards, I allowed the chicken to stay on the counter for about 30 minutes before going back into the fridge until time to go on the smoker.
When it is time, pre-heat the grill up to 350 degrees, and add whatever smoking wood you'd prefer to use. On this cook, I used some cherry wood chunks, and smoked the chicken until the internal temperature in the breast is 165 degrees (temperature in the thighs will be higher). At this point, you can remove it from the grill and allow it to rest for about 30 minutes before serving.