Whole Chicken (Spatchcock)

Preheat your smoker to 275°F using Apple or Pecan wood.

Flip the chicken so it's breast-side down. Using sharp kitchen shears, but along both sides of the backbone from the tail to the neck to remove it entirely. Flip the bird over, tuck the wings, and press down firmly on the breastbone until you hear it crack and the chicken lies completely flat.

Mix your poultry rub with the baking powder. The baking powder helps dry out the skin during the low-temperature phase of the cook for a crisper finish.

Pat the chicken completely dry. Lightly coat the entire bird in a thin layer of mustard. Season generously with the dry rub, ensuring you cover the skin, the underside, and even under the skin of the breast where possible.

Place the chicken directly on the smoker grate, breast-side up.

Smoke at 275°F for approximately 1 hour, or until the breast internal temperature reaches 140°F.

Increase the smoker temperature to 375°F (or move the chicken to a 375°F oven/grill). This high heat will render the fat and crisp the skin while bringing the chicken to its final temperature.

Remove the chicken from the smoker when the breast temperature reaches 160°F and the thigh temperature is at least 170°F. (The temperature will continue to rise about 5°F during the rest.

Let the chicken rest, loosely tented with foil, for at least 15 minutes before carving.