Smoking spatchcock chicken

Powak

Just picked up a nice Bell & Evans spatchcocked chicken to make a smoked buffalo chicken dip. I’m thinking a dry brine again like my Thanksgiving turkey and smoking indirect at 400° up in the dome. Sound bout right for some good skin?

Powak

Went with no brine, but rubbed with olive oil, fresh cracked pepper, coarse kosher salt, paprika, garlic powder and onion powder on all sides, and smoked at 400 direct high in the dome. Took about 40 minutes. Was heavenly. 

Powak

Botch

How'd the dip come out, and do you have a recipe for it?    

Powak

Botch said:

How'd the dip come out, and do you have a recipe for it?    

Dip came out awesome! I used this recipe.

https://www.franksredhot.com/en-us/recipes/franks-slow-cooker-buffalo-chicken-dip

The smoke chicken really came thru nicely.

Botch

Thank you!  

Powak

Botch said:

Thank you!  

Definitely extra good with the blue cheese added too.