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- Stampede
Ingredients:
1 3-4 lb. Spatchcock Air-Chilled Chicken (cut off wing tips)
Sea Salt
Yellow Mustard
BBQ Rub (No salt version)
BBQ Sauce
Directions:
Salt chicken on both sides and then place in the refrigerator for to 2-3 hours. Remove the chicken from the refrigerator and cover with mustard, then apply the BBQ rub.
Pre-heat the smoker to 350 degrees, once up to temp add the chicken and place a temperature probe in one of the breasts.
Monitor and once chicken reaches 150 degrees add BBQ sauce.
When chicken reaches 165 degrees, remove from smoke and allow it to rest for 10 minutes before slicing.
Note: This was a 3.5 lb. bird, left in the refrigerator for 3 hours. Smoking time was 1 hour and 40 minutes, I pulled the chicken at 164 degrees.
The chicken was very juicy and tasted great, but it could have been a bit more tender. Next time maybe bump the temp to 170 degrees.
Best Greg
1 3-4 lb. Spatchcock Air-Chilled Chicken (cut off wing tips)
Sea Salt
Yellow Mustard
BBQ Rub (No salt version)
BBQ Sauce
Directions:
Salt chicken on both sides and then place in the refrigerator for to 2-3 hours. Remove the chicken from the refrigerator and cover with mustard, then apply the BBQ rub.
Pre-heat the smoker to 350 degrees, once up to temp add the chicken and place a temperature probe in one of the breasts.
Monitor and once chicken reaches 150 degrees add BBQ sauce.
When chicken reaches 165 degrees, remove from smoke and allow it to rest for 10 minutes before slicing.
Note: This was a 3.5 lb. bird, left in the refrigerator for 3 hours. Smoking time was 1 hour and 40 minutes, I pulled the chicken at 164 degrees.
The chicken was very juicy and tasted great, but it could have been a bit more tender. Next time maybe bump the temp to 170 degrees.
Best Greg
