Smoked Spatchcock Chicken on a Pellet Grill
A whole chicken is brined, then flattened and smoked on a pellet grill.
- 1 Whole Chicken about 4 pounds
- 1 gallon Brine
- 2 tbsp peanut oil
- 2 tsp salt
- 2 tsp black pepper
Brine the chicken in the refrigerator for at least four hours.
Remove the chicken from the brine, rinse under cold water and pat dry with paper towels.
Use scissors to remove the backbone of the chicken and flatten the bird with your hand.
Rub the chicken with peanut oil and season lightly with salt and pepper.
Set your pellet grill to 275F using hickory pellets.
Place the chicken on the smoker skin side down.
Smoke the chicken for two hours or until an internal temperature of 170-180F is measured in the leg.