I made smoked spatchcock chicken
Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn’t brine it but it still was super moist and tender.
![](https://kbin.cafe/media/cache/resolve/entry_thumb/7f/bf/7fbf020ce61750f50b7370cd00eff7e3cae1a12110e62456a4a86fa910818be2.jpg)
Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn’t brine it but it still was super moist and tender.