What goes better together with Corn on the Cob and Beans on a hot August night then a delicious Lemon Pepper Hickory Smoked Spatchcock Chicken? Not much in my book! Rubbed the Spatchcock Chicken with some Annie’s Roasted Garlic EVOO under/on the skin and Seasoned with Lemon Pepper and Montreal Chicken Seasoning.
Preheated the MAK 2 StarGeneral Wood Pellet BBQ Smoker-Grill to 225ºF with Hickory wood BBQ pellets. Placed the Chicken skin side down and inserted a probe in each breast to verify probe performance and kill my curiosity. At 225ºF my MAK 2 Star generates a lavish amount of smoke infusing flavor and I find that 2 hours works great for our tastes.
After 2 hours at 225ºF I bumped the MAK temperature to 350ºF until the Lemon Pepper Spatchcock Hickory Smoked Chicken reached an Internal Temperature of 170ºF. Anything over 165ºF works. Rested the Chicken under a foil tent for 15 minutes prior to serving.
The Money $Shot$ … A Smoked Lemon Pepper Breast and Drumstick with a side of Beans and Corn on the Cob … Bon Appétit !!
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