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Preheat smoker to 180°
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Pat chicken Dry with paper towels
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Remove backbone with kitchen shears by cutting along side the backbone on both sides.
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Remove and unnecessary fat or skin
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Flip over and press down on breast bone until you hear it pop (this will help the chicken to lay flat on the grill)
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Season the backside of the bird first then flip over and spray with oil.
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Season liberally with salt, pepper and garlic. Make sure to get in all the creases (between thighs and wings)
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Lay flat on the grill and insert the internal probe thermometer into the thickest part of the breast.
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Smoke at 180° for 45-60 minutes depending on how much smoke flavor you want.
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Do not baste your bird yet. This will allow more smoke to enter into the meat.
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Increase heat to 400° and start basting your chicken with melted butter and herb bunch every 15-20 minutes until your chicken has reached an internal temperature of 160°
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Remove from the grill and let rest for 10-15 minutes. This is an important step as it allows the chicken to finish cooking (165°) and helps the juices to absorb back into the meat.