How Long Do You Smoke a Spatchcock Chicken? Your Definitive Guide

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?

Spatchcocking refers to removing the backbone of a whole chicken and flattening it out before cooking This allows the chicken to cook more evenly since 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 most important thing that affects the total cook time is the temperature at which you smoke the chicken. When the temperature is between 225°F and 250°F, it takes longer to smoke. When the temperature is between 275°F and 300°F, it takes less 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 affect how temperature is controlled and how much smoke is exposed, which changes the time it takes to cook. A lot of the time, charcoal or pellet smokers take longer to cook than electric 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 the above factors into account, here are some general time ranges for smoking 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

For example, a 4-5 pound chicken smoked at 275°F will take around 3 hours, while that same chicken smoked at 225°F may need closer to 4 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 can help you get a rough idea of when your smoked spatchcock chicken is done, you need an instant read thermometer to be sure.

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:

• Dry Brine – Salt the chicken and let sit overnight uncovered in the fridge to dehydrate the skin.

• Bake – At the end of smoking, put the chicken in a hot oven for 5-10 minutes.

• Broil – Place under an oven broiler for a few minutes watch closely to avoid burning.

• Grill – Finish on a hot grill for a couple minutes per side.

• Coat in Baking Powder – Helps dehydrate the skin and enhances crispness.

• Blot Dry – Ensure the skin is very dry before smoking.

• 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.