Smoked BBQ Spatchcock Chicken with spices and a pumpkin on a wooden table.

Smoked BBQ Spatchcock Chicken

Nov 07, 2023Anthony Williams

  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.

Back to Recipe

Smoked BBQ Spatchcock Chicken

November 07, 2023

Featured Flavor Mellow Dusk
Feeds 4-6
Prep Time 15 minutes
Cook Time 1.5 hours
Total Time 24 hours 45 minutes (includes brining)
Ready to wow your friends and family with juicy, flavorful chicken that practically leaps off the plate? Our Mellow Dusk Spatchcock Chicken is your shortcut to poultry perfection, no fuss, all flavor. Think honey-hickory bliss with skin so crispy it practically snaps! This isn’t your grandma’s baked bird—this is bold, beautiful, and brined-to-perfection c...

Ingredients

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.

Pro Tip

  • Brining: Don’t skip it! Brining locks in juiciness and amps up flavor.
  • Crispy Skin Hack: A light brush of olive oil right before the high-heat finish = golden, crackly skin magic.
  • Smoker vs Oven: You can swap a smoker for a conventional oven; adjust cooking times slightly.

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