Smoked BBQ Spatchcock Chicken

Instructions

1. Prep the Brine
   Pour 1 cup Bent Barrel Bird Brine into ½ gallon water. Heat until brine dissolves completely, then let cool.

2. Brine the Chicken
   Place chicken in a large stock pot and cover with the cooled brine, adding extra water if needed to submerge fully. Refrigerate 12–24 hours.

3. Spatchcock the Bird
   Remove chicken from brine, rinse, and pat dry. Using kitchen shears, remove the spine. Press down firmly on the breastbone to flatten the bird.

4. Season
   Rub Mellow Dusk generously over the chicken. Let sit at room temperature for 30 minutes.

5. Cook Low & Slow
   Preheat smoker or oven to 250°F. Cook the chicken until the internal temperature reaches 110°F.

6. Crisp it Up
   Increase temperature to 400°F. Optional: brush skin with olive oil for extra crunch. Continue cooking until internal temp hits 160°F, then cover and let rest until 165°F.

7. Serve
   Slice, serve, and watch everyone fight over the drumsticks.

Your taste buds are officially on a flavor expedition! This Mellow Dusk Spatchcock Chicken delivers sweet, smoky, honeyed BBQ vibes that’ll make any dinner memorable.