When I see whole roaster chickens on sale they are one of the best bangs for your buck. They are very easy to cook, you will have tons of leftovers and if you are just getting into BBQ, doing a spatchcock roaster chicken is an incredibly easy way to get into the game!
For today's smoke, it was relatively simple. An 8lb roaster chicken. For the prep, I rinsed it off, pat it dry, used kitchen shears to remove the backbone, flip over, and spread it out, so it is spatchcocked. You are able to use the seasoning of choice, today was an Aldi blackened dry rub, I put this all over the chicken and under the skin.
The chicken was smoked on my Ugly Drum Smoker using some pecan wood chunks and Jealous Devil lump charcoal. The total time of the cook was roughly 3 hours, as the temps on the smoker fluctuated between 280-290 on average. I use a Flame Boss for monitoring the temps of the barrel as well as the chicken. I love this thing. It gets ALL the time!
After the check was removed from my smoker, it was placed in my toaster oven to rest until dinner time.
P.S I can’t wait for dinner!
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