If you want an evenly cooked juicy and tender bird, smoking a spatchcock chicken is the ONLY way to go. It cooks faster and comes out perfect every time!.
Spatchcocking a chicken and smoking it is one of the best ways to prepare juicy, flavorful chicken with crispy skin. But how long does it actually take to smoke a spatchcocked chicken? The cooking time depends on several factors, which we will cover in this definitive guide.
What is Spatchcocking?
When you patchcock a chicken, you take out the backbone and flatten it out before cooking it. This makes the chicken cook more evenly because the thighs and legs are now the same thickness as the breast. Spatchcocking also exposes more surface area to absorb smoke flavor.
Why Smoke a Spatchcock Chicken?
You can’t get the same delicious smoky flavor from any other cooking method as when you smoke the chicken. The low and slow cooking method makes the meat tender while keeping it very juicy. By making cooking more even, scratchcocking improves the smoking experience even more.
Factors that Influence Smoking Time
While approximate time ranges can be given, the exact smoking time for a spatchcock chicken depends on several factors:
Smoker Temperature
The temperature you smoke the chicken at is the most significant factor influencing total cook time. Lower temperatures around 225-250°F will require a longer smoking time, while higher temperatures around 275-300°F will decrease the time
Chicken Size
Larger chickens take longer to smoke than smaller ones. A 3-4 pound chicken may only need 2.5-3 hours, while a 5-6 pound bird may need 3.5-4 hours.
Smoker Type
The type of smoker and fuel source impacts temperature regulation and smoke exposure, affecting cook times. Electric smokers tend to cook faster than charcoal or pellet smokers.
Weather Conditions
Wind, humidity, and ambient temperature all play a role. Cold, wet weather may increase cook time compared to hot, dry conditions.
Average Smoking Times for Spatchcock Chicken
Taking all of these things into account, here are some general smoking times for a spatchcock chicken:
- 225-250°F (107-121°C): Approximately 1 hour per pound, or 2.5 to 4 hours total
- 275-300°F (135-149°C): Approximately 45 minutes per pound, or 2 to 3 hours total
A 4- to 5-pound chicken smoked at 275°F might need three hours, but the same chicken smoked at 225°F might need four hours.
The best way to determine doneness is not by time, but by accurately monitoring the internal temperature as described next.
Monitoring Temperature for Perfectly Cooked Chicken
While time ranges provide an estimate, an instant read thermometer is essential for precisely determining when your smoked spatchcock chicken is cooked to perfection.
Insert the thermometer probe into the thickest part of a thigh, taking care not to hit bone. Chicken is safe to eat once it reaches an internal temperature of 165°F (74°C).
The temperature will continue rising 5-10°F after removing from the smoker due to carryover cooking. So pull it off a few degrees early, between 160-163°F.
Monitoring the temperature throughout the smoking process will tell you exactly when your specific chicken is done based on your equipment and conditions, eliminating the guesswork.
Tips for Crispy Skin
Smoking chicken at a low temperature can sometimes lead to soft skin. Here are some tips for crisping it up:
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Dry Brine – Salt the chicken and let sit overnight uncovered in the fridge to dehydrate the skin.
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Bake – At the end of smoking, put the chicken in a hot oven for 5-10 minutes.
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Broil – Place under an oven broiler for a few minutes watch closely to avoid burning.
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Grill – Finish on a hot grill for a couple minutes per side.
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Coat in Baking Powder – Helps dehydrate the skin and enhances crispness.
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Blot Dry – Ensure the skin is very dry before smoking.
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Higher Temp – Increase smoker temp at end to crisp up skin.
Frequently Asked Questions
What is the best wood for smoking chicken?
Fruit woods like apple, cherry, and pecan give a milder, sweeter smoke flavor that works well with chicken. Hickory and mesquite can overpower.
Should I brine the chicken first?
Brining helps keep the meat juicy and enhances flavor. A saltwater brine or dry brine with just salt both work well.
How often do I need to check on it?
After the first hour, check about every 30 minutes until it nears the target temp. Then monitor more frequently to avoid overcooking.
Is it done if the juices run clear?
No, clear juices alone don’t guarantee safety or indicate doneness. Always check the internal temp with a thermometer.
Can I use a charcoal grill instead of a smoker?
Yes, arrange the coals on one side to smoke indirectly. Add soaked wood chips for extra smoke flavor.
How do I maintain temperature in my smoker?
Use a thermometer to monitor it and adjust vents or add fuel as needed. It will take some practice learning your smoker.
How should I store leftovers?
Allow the chicken to cool completely before refrigerating in an airtight container for up to 4 days. It also freezes well for 2-3 months.
Conclusion
With the right technique, smoking a spatchcock chicken results in incredibly moist, tender meat with crisp skin and intense smoky flavor. While cooking times vary based on your specific equipment and conditions, following the temperature guidelines rather than time will ensure perfect results every time. Master this must-try method to become the backyard barbeque hero.
Video – Step by step
Taking out the backbone of a roaster chicken lets you lay it flat on the smoker rack, where it can cook evenly. No more dry chicken! Taking out the backbone is called “stattchcocking.”
- Juicy evenly cooked chicken
- Smoked flavor
- Cooks faster than a whole chicken
- Crispy skin
Once you learn how to smoke a spatchcock chicken, you will never cook chicken a different way.
Smokers, grills, & wood
Lets start by choosing a smoker or barbecue grill for making this spatchcock chicken.
These smokers and grills will churn out a nice crisp bird, you really cant go wrong with either method you choose to use.
Im smoking this pellet grilled spatchcock chicken on my wood pellet grill, just like the Camp Chef 36 smoker or Traeger 780. Wood pellet smokers are an easy and great way to impart fantastic smoke flavor and are extremely easy to use.
A traditional offset smoker is another great smoker to use. These can get very hot (which is great for cooking chicken) and are normally less expensive than a pellet smoker.
A traditional offset smoker, like this Oklahoma Joes Smoker is a great option to use.
Using a charcoal grill or propane grill are also great ways to cook chicken. They’re another great choice when you need to get the temperature very high, and most people already have one.
Im a Weber fan and love grilling over charcoal on the Weber Kettle grills. These are very inexpensive and are great for cooking all types of meats, especially chicken.