Rack City Spatchcock Yard Bird
Serves 420 mins prep110 mins cook
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
What you need
Instructions
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.View original recipe