Make the Injection Sauce:

1. Put all the ingredients (except the sea salt) in a saucepan over medium heat.
2. Cook until the butter is melted, stirring frequently.
3. Once melted, remove the pan from the heat and taste for seasoning/salt. If necessary, add a pinch of sea salt.
4. Set aside to cool completely.

Spatchcock & Cook:

1. Fill the Yoder Smokers YS640S hopper with pellets (I went with a fruit blend) and set the temperature to 250°F.
2. Carefully separate the skin from the flesh (but do not remove it). Fill your Meat Injector with the Hot Honey Butter and place the needle under the skin, but into the thickest part of the flesh. Push in the mixture. Repeat this for each breast and thigh/leg.
3. Coat all sides of the chicken with the duck fat. With the chicken facing skin-side down, sprinkle on some of the BBQ seasoning and gently pat it in. Flip the bird over and add the rest of the seasoning to the skin. Pat or press the seasoning into it. Allow the bird to rest for 30 minutes for the seasoning to ‘melt’ into the skin and meat.
4. Place the bird onto the smoker’s top rack with a drip pan underneath. Insert a MEATER thermometer into the breast and smoke until the internal temperature reads 140°F. Remove the bird from the smoker. Remove the diffuser plate and crank the heat to 425°F. Once at temp, add the bird back in so it’s not directly above the diffuser plate (watch the video). *I’ve also slid the bird over instead of taking it out when the bird was at 130°F.
5. Cook the bird until the internal temperature reaches 165°F, turning the bird halfway through cooking.
6. Remove the bird from the smoker and allow to rest for 10-15 minutes before slicing.

Pro Tip: How to Get Crispy Skin on a Pellet Smoker

1. FIRST SMOKE: Smoke the bird just until it reaches 140°F
2. MOVE THE BIRD: Remove the bird from the smoker for the next step. I have, on occasion, just slid it over if I’ve only taken it to 130°F.
3. CRANK THE HEAT: Remove the diffuser plate and crank the heat to 425°F.
4. CRISPY SKIN: Place the bird back in, but ensure it’s not directly above the diffuser plate (watch the video).
5. SMOKE: Finish smoking the chicken until it reaches 165°F, turning the chicken halfway through.