In today’s episode we are going to smoke a spatchcock chicken in the Masterbuilt Electric Smoker. We'll start off by seasoning the chicken with Meat Mitch’s Rub and then finishing it with Meat Mitch Naked BBQ Sauce. Also, in today’s video, we will demonstrate the steps for how to spatchcock a chicken.
4 – 6 ounces Meat Mitch Naked BBQ sauce. This sauce is simply bursting with flavor and includes brown sugar, apple cider vinegar, sugar, tomato paste, spices, molasses, onion powder, tamarind garlic powder and other spices.
1 tablespoon Kosher salt
1 teaspoon baking powder
2 – 3 tablespoons olive oil
Remove any giblets, etc. from the chicken. Rinse the chicken with total water and dry the chicken.
Mix the Kosher salt an baking powder. Sprinkle all over the outside of the chicken.
Place the chicken on a raised, wire rack on a baking tray and then refrigerate overnight. This will help to dry the skin and provide a crispier chicken skin when smoking.
The next day, set the Masterbuilt Electric Smoker to 275 degrees. For the wood chips, I am using a combination of cherry and pecan.
While the smoker is heating, spatchcock the chicken by removing the backbone and discard.
Apple the olive oil all over the chicken and then apply the Meat Mitch Rub.
Place the chicken in the Masterbuilt Electric Smoker and cook until the chicken reaches a temperature of 155 to 160 degrees. At this point, start glazing the chicken with the Meat Mitch Naked BBQ Sauce.
Before the chicken reaches 163, flip the chicken over and apply BBQ sauce to the other side of the chicken.
Cook the chicken until it reaches an internal temperature of 165 degrees.
Total cook time will range from over 2 hours to 2 hours 45 minutes. It is more important to cook the chicken based on the temperature (and not the time).
For the detailed, step-by-step recipe, watch our Spatchcock Chicken video recipe.