Traeger Spatchcocked Chicken

[muebe]

I spatchcocked a whole chicken. Then I gave it a liberal coating of Jan's Rub. Let it rest in the fridge for a few hours. I fired up the Traeger and set the thermostat to 375F using a 50/50 of Maple and Apple wood pellets. I layed the chicken on a frogmat skin up onto the grill. I then loaded the smoke daddy with cherry wood chips and fired it up. 40 minutes later the Chicken hit a temp of 160F at the breast and I pulled it out for a rest. I had also put some frozen onion rings on the Traeger the last 15 minutes of the cook. Chicken was smokey & juicy and the skin was crispy. The onion rings also had a great smoked flavor

[TMB]

I still have not tied a spatchedcocked chicken but I need to. Great pictures

[Pam Gould]

Tommy..remember Old daves pulled chicken? he spatch cocked them when he smoked them in his cb940. I have done this in my electric smoker. Just the way he did it. Fabulous even. He's forgot more than I will ever know about smoking...geezz.  Pammie ★*˚°。°

[deestafford]

Also remember Old Dave did his with the skin side down and was very careful to catch all the juicies in the "bowl" formed by the body of the spatchcocked chicken.  That's what made it so juicy.  Dee

[Pam Gould]

And Old Dave & Jan saved all the skin too and chopped it up to go into the chicken with sone peppers, onions and bacon. Excellent stuff. I have recreated his recipe a couple of times. Boy can he cook. He forgot more than I will ever know about bbq. Pammie  ★*˚°。°