Emily Carter
Smoking a spatchcock chicken is a great way to achieve an evenly cooked, juicy, and tender bird with a rich flavour and crispy skin. This method of cooking involves removing the backbone from a whole chicken, allowing it to lay flat on the smoker rack and cook more evenly and quickly. The chicken is then seasoned and placed on the grill, with the internal temperature reaching 160-165°F. The cooking time varies depending on the size of the bird, but it usually takes around 1-1.5 hours. Some recipes suggest brushing the chicken with BBQ sauce before serving, while others recommend injecting the chicken with seasoning for extra flavour.
| Characteristics | Values |
|---|---|
| Temperature | 375°F |
| Preheat time | 15 minutes |
| Cooking time | 35-40 minutes |
| Resting time | 10-15 minutes |
| Sauce application time | 2 minutes before the end of cooking |
| Total time | 62-72 minutes |
| Backbone removal tool | Large knife or shears |
| Seasoning | Traeger Chicken Rub |
| Sauce | Traeger Sweet & Heat BBQ Sauce |
| Wood pellets | Hickory, maple, cherry |
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What You'll Learn
Preparing the chicken
Firstly, you'll need to spatchcock the chicken, which involves removing the backbone to allow the bird to lay flat during cooking. Using a large knife or poultry shears, cut along both sides of the backbone, through the ribs, and remove it. Then, flip the chicken over and press down on the breastbone until you hear a crack, spreading the bird out flat. This technique is known as "butterflying the bird" and ensures even cooking.
Next, you'll want to season the chicken. Brush both sides generously with olive oil and season with a rub of your choice, such as Traeger Chicken Rub or a DIY BBQ seasoning mix. For extra flavour, you can loosen the skin from the breast meat and coat the meat under the skin with seasoned butter.
Some recipes suggest brining the chicken for 24 hours before cooking to keep the meat moist and flavourful, especially if you're using an organic bird that hasn't been injected with a saltwater mixture. Additionally, you can add barbecue sauce to your chicken about 15°F before it's finished cooking to give it a nice glaze.
Finally, insert a probe or meat thermometer into the thickest part of the chicken breast. This will help you monitor the internal temperature of the chicken as it cooks, ensuring it reaches the optimal temperature of 165°F.
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Choosing the wood
Choosing the right wood for your Traeger is essential to achieving that mouth-watering, smoky flavour in your spatchcock chicken. Here are some factors to consider when selecting the perfect wood for your cook:
Wood Type:
Different types of wood will impart distinct flavours to your chicken. Popular options include hickory, which provides a strong, classic barbecue flavour, and applewood, which gives a sweeter, milder smoke taste. You could also try experimenting with other varieties such as maple, cherry, or even blends specifically designed for poultry to find your favourite flavour profile.
Wood Quality:
Always opt for high-quality, food-grade smoking woods. These woods are sourced from specific tree species known to impart desirable flavours and aromas to smoked meats. They are also free from harmful chemicals or treatments that could taint the flavour or be unsafe for consumption.
Wood Form:
Traeger grills are designed to use wood pellets, which are small, compressed cylinders made from 100% hardwood. Wood pellets offer a consistent burn, making it easier to control the temperature and smoke levels during cooking. They also produce less ash compared to other forms of wood, making cleanup a breeze.
Wood Quantity:
The amount of wood you'll need depends on the cooking time and temperature. For a typical spatchcock chicken recipe, you'll likely use a few handfuls of pellets. It's always a good idea to have extra pellets on hand, especially if you're smoking at higher temperatures or for longer periods.
Wood Storage:
Proper wood storage is crucial to maintaining its quality. Keep your wood pellets in a cool, dry place, away from direct sunlight or moisture. Storing them in airtight containers or bags with a desiccant packet can help ensure they stay dry and ready for your next cook.
Remember, the wood you choose will significantly impact the flavour of your smoked spatchcock chicken, so take the time to select the right variety, store it properly, and use the appropriate amount for your Traeger grill.
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Temperature and timing
For a quicker cook, start the Traeger grill on high heat and cook the chicken for 30 minutes. Then, lower the temperature to 325°F and continue cooking for another 15 to 30 minutes. This method yields a well-cooked chicken in about an hour.
Alternatively, you can smoke the spatchcock chicken at a lower temperature for a longer time. Set the Traeger temperature to 225°F until the internal temperature of the chicken reaches around 130°F. Then, increase the temperature to 375°F and cook until the internal temperature reaches 165°F. This process may take around 75 minutes.
It is worth noting that the cooking time can vary depending on the size of the chicken. Therefore, relying on the internal temperature is a more reliable indicator of doneness than timing. The chicken is cooked when the internal temperature reaches 160°F to 165°F. To monitor the internal temperature accurately, it is recommended to use a meat thermometer.
In summary, the temperature and timing when smoking a spatchcock chicken on a Traeger can be adjusted based on your preference for a quicker cook at a higher temperature or a slower cook at a lower temperature. However, always ensure that the chicken reaches the recommended internal temperature of 160°F to 165°F for food safety and optimal doneness.
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Adding sauce
One option is to brush the chicken with olive oil and then season it with a chicken rub or your choice of spices. This will create a crispy skin and add flavour to the meat. You can also try injecting the chicken with seasoning or a rub for extra flavour.
Another option is to brush the chicken with barbecue sauce or your favourite BBQ sauce towards the end of cooking. You can do this when the chicken's internal temperature reaches 150°F, or 15°F before it's finished cooking. This will allow the sauce to adhere to the chicken and finish cooking with it.
Additionally, you can try slathering seasoned butter all over the chicken under the skin. This will help to keep the chicken moist and add flavour.
When it comes to the cooking temperature, opinions vary. Some sources recommend cooking at 375°F, while others suggest 400°F or even starting at 225°F and then increasing the temperature to 375°F or 400°F. It's important to cook the chicken to temperature rather than time, as the cooking time will depend on the size of your bird. The internal temperature should reach 160°F, and then increase to 165°F after removing it from the grill and letting it rest for 10 minutes.
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Resting and serving
Once the internal temperature of your spatchcock chicken reaches 160°F, remove it from the grill and let it rest for 10 minutes. During this time, the internal temperature will continue to rise to 165°F, which is the ideal temperature for serving.
Tenting the chicken in aluminum foil during the resting process will soften the skin, making it soggy and wet, so it is best to avoid this.
After the chicken has rested, cut it into pieces—legs, wings, and breasts—and plate it. If you want to add barbecue sauce, the best time to do so is about 15°F before the chicken is finished cooking. When the internal temperature reaches 150°F, brush on your sauce. This will allow it to adhere to the chicken nicely as it finishes cooking.
Some side dishes that go well with smoked spatchcock chicken include roasted vegetables, potatoes, and salads.
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Frequently asked questions
The best temperature to smoke a spatchcock chicken on a Traeger is 375°F. Preheat the Traeger with the lid closed for 15 minutes.
It takes 35 to 40 minutes to smoke a spatchcock chicken on a Traeger. The chicken is done when the internal temperature reaches 160°F. Let the chicken rest for 10 minutes before carving, and the internal temperature will rise to 165°F.
To prepare a spatchcock chicken for smoking on a Traeger, start by cutting along the backbone on both sides and removing it. Then, flip the chicken over and press down on the breastbone to spread the bird flat. Brush the chicken with olive oil and season both sides.
