Spatchcock Chicken Recipe on Pellet Smoker

If you’re looking for a surefire way to cook a juicy, flavorful chicken with crispy skin and bold BBQ flavor, then this one’s for you. In this guide, we’re walking you through how to spatchcock a whole chicken and smoke it on the Recteq Backyard Beast — one of our favorite backyard smokers — at a steady 350 degrees Fahrenheit.

We’re layering flavor with a mouthwatering combination of Big Poppa Smokers Sweet Money rub and Your Behind BBQ Jalapeno Bacon rub, giving this chicken a sweet, smoky, spicy profile that’s absolutely irresistible.

Why Spatchcock a Chicken?

Spatchcocking (also known as butterflying) is the technique of removing the chicken’s backbone so it can be laid flat. This method helps the bird cook more evenly, speeds up the cooking time, and gives you better access to the skin — which means more surface area for seasoning and more delicious crispy bites.

It’s an essential skill for any backyard BBQ fan, and once you do it once, you’ll never go back.

Ingredients You’ll Need:

• 1 whole chicken (about 4-5 lbs)
• Olive oil or your preferred binder
• Big Poppa's Sweet Money rub
• Your Behind BBQ Jalapeno Bacon rub
• Optional: applewood or cherrywood pellets for a subtle smoke profile

Tools You'll Need:

• Sharp kitchen shears or a boning knife
• Cutting board
• Recteq Backyard Beast or similar pellet smoker
• Instant-read thermometer

How to Spatchcock a Chicken

1. Prep the Chicken

Start with a whole chicken. Flip it breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone completely, then press down firmly on the breastbone to flatten the bird. You should hear a little crack — that means it’s good to go.

Pat the chicken dry with paper towels to help the skin crisp up.

2. Season Generously

Lightly coat the entire chicken with olive oil to help the rubs stick. First, go in with Big Poppa Smokers Sweet Money rub for that sweet and savory BBQ base. Then, layer on Your Behind BBQ’s Jalapeno Bacon rub for that spicy, smoky kick that takes things to the next level.

Don’t be shy — make sure to hit all the nooks and crannies, including under the wings and legs.

3. Fire Up the Recteq Backyard Beast

Set your Recteq to 350°F. This higher temp helps render the fat and crisp up the skin while keeping the inside juicy. We recommend using fruitwood pellets like apple or cherry for a balanced, slightly sweet smoke flavor.

Once your smoker is preheated, place the chicken directly on the grate, skin-side up.

4. Smoke to Perfection

Let the chicken cook at 350°F until the internal temperature reaches 165°F in the breast and 175°F in the thighs. This typically takes around 45 minutes to 1 hour, depending on the size of your bird.

Use an instant-read thermometer to check — don’t guess!

5. Rest and Serve

Once your chicken hits temp, pull it off the smoker and let it rest for 10–15 minutes. This helps the juices redistribute and gives you the perfect bite every time.

Slice it up and serve it with your favorite sides — we’re talking mac and cheese, smoked baked beans, grilled veggies, or classic coleslaw.

Why use a pellet grill?

Smoking a spatchcock chicken on the Recteq Backyard Beast is an easy and impressive way to feed your family or wow your guests at your next cookout. With the flavor combo of Sweet Money and Jalapeno Bacon, you’re guaranteed a bold, balanced bite in every mouthful.

Whether you’re new to BBQ or a seasoned pitmaster, this is a cook that never disappoints.

Try it out, and let us know how it turns out in the comments below or tag us on social @WestCoastBBQShop!

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