Smoked Spatchcock Chicken and Mexican Style Corn

 

By Derek Degenhardt / North Texas Smoke

 

For the chicken:

Start by using poultry shears to cut along each side of the backbone of a whole chicken and remove it. Then turn the chicken breast side up and press on the breastbone to flatten the chicken. This method helps cook the chicken evenly.

Season above and under the skin with a SPG rub and a BBQ rub, then hit the YS640. Using 100% cherry pellets, start at 225° for 1 hr then bump it up to 325°. Spray the skin with cooking spray and take it to 165° in the breast meat, which is about 1-1.5 hrs. depending on your bird size.

For the corn:

Rub down ears of corn with Parkay squeeze butter and hit heavy with a SPG rub. Wrap the corn in foil and put on the smoker with the chicken when you take it to 325° for about 30 min or until tender. Then pull out of the foil, reapply butter and sprinkle heavy with grated parmesan cheese and a sweet and spicy BBQ rub.

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