Detailed recipe for how to spatchcock a chicken and smoke it in a bbq with wood chips. Sweet and spicy rub and wood smoked with hickory, pecan, apple or other wood chips.
Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
Set up smoker for 275F using wood chips of choice.
Lay the chicken skin side up on a smoker rack and spread it out so that it is flat on the rack.
Smoke the chicken for about 3 hours, or until internal temperature is 165F.
Remove the chicken from the smoker and let rest for 10 minutes.