Applewood and Mesquite Smoked Spatchcock Chicken
![Applewood and Mesquite Smoked Chicken](/content/images/size/w2000/2022/06/20220613_175325-1.jpg)
We live a unique lifestyle. My fiancée works at a remote mining site on a two and one rotation, two weeks up at work, and one week at home. I essentially mirror her schedule, taking that same week off from most coding and tech projects.
This week, I decided to smoke a full chicken. Instead of keeping the bird whole, I spatchcocked it, removing the ribs and backbone leaving just the bones in its legs and wings. To season it, I rubbed it in honey, and coated it in a dry rub mixture of brown sugar, salt, black pepper, cayenne pepper, paprika, garlic powder, and chili powder.
I set my weathered Webber egg up to slowly smoke at around 200°F with applewood chunks and mesquite chips.
I have no formal controls on this beast, but do employ a Thermopro BBQ Bluetooth thermometer to monitor ambiant temperature and internal meat temperatures.
One hour in and an internal temp around 120°F, I flipped both halves over and it looks like this. Amazing grill marks, and a nice rich color wash over the chicken's surface.
![1 hour into cook time](https://beardedtek.org/content/images/2022/06/20220613_150526.jpg)
At 130°F I wrapped both halves in foil to retain as much moisture as possible. This is a crucial step to ensure we don't dry out the thinner parts the chicken.
![Wrapped in foil to retain moisture and finish cooking](https://beardedtek.org/content/images/2022/06/20220613_163203.jpg)
Once the internal temp comes up to 165°F we pull it off the grill and let it rest, still wrapped, for at least 10 minutes. After resting, slice, and enjoy!
![After resting the final unwrap](https://beardedtek.org/content/images/2022/06/20220613_170807.jpg)
![It tasted so good, I didn't get a picture until I was almost done serving!](https://beardedtek.org/content/images/2022/06/20220613_175325.jpg)
In the near future, I plan on building a smoke house in which I will include temperature sensors, fans, and a servo or two to control temp. When I get to it, I'll be sure to document it all on here.