Rack City Spatchcock Yard Bird
Serves 4
20 mins prep
110 mins cook
130 mins total
A recipe for a smoked spatchcock chicken, cooked at two different temperatures to achieve crispy skin and a juicy interior, using White Bulls BBQ Rack City rub and Meat Sweats Bull Spritz.
0 servings
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1. Preheat your smoker (like a Kamado Joe Pellet Joe) to 225°F. 2. Place the spatchcocked chicken in the smoker and cook for approximately 1 hour, or until the internal temperature (IT) reaches around 110°F. 3. During this time, make sure to spritz the chicken with Meat Sweats Bull Spritz to help develop a crispy, flavorful skin. 4. Increase the smoker temperature to 400°F. 5. Continue cooking the chicken at the higher temperature until the internal temperature in the breast reaches 160°F, which should take another 45 minutes or so. 6. Pull the chicken from the smoker once it hits 160°F IT. The residual carryover heat will continue to cook it to 165°F, ensuring a perfectly cooked and moist bird without drying it out.
