Great rub for a whole smoked chicken It doesnt overpower the chicken flavor
Prep Time
10 mins
Dificult
Medium
Servings
4 hrs 10 mins
Ingredients
Instructions
Preheat a smoker to 250 degrees F (120 degrees C).
Mix paprika
chili powder
cayenne
black pepper
thyme
garlic powder
onion powder
and salt together in a large mixing bowl with a fork until thoroughly combined.
Spatchcock chicken by placing the breast down on a work surface. Starting at the tail end
cut along both sides of the backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken
open it like a book. Turn the breast so it's facing up. Push down on each side of the breast with your hands until you hear it crack; press to flatten. Rub chicken all over with seasoning blend.
Smoke chicken in the preheated smoker until an instant-read thermometer inserted into the thickest part of the thigh
near the bone
reads 140 degrees F (60 degrees C)
about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish up with an internal temperature of 160 degrees F (71 degrees C)
about 15 more minutes.
Remove chicken from the smoker
cover in foil
and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C)
about 10 minutes. Cut and serve.
Tips
Spatchcocking the chicken prior to smoking is optional.
You can also rub the chicken with the spices up to 24 hours ahead of time and refrigerate. If you can't handle heat
I'd suggest 2 teaspoons of cayenne instead of 2 tablespoons.
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