{"id":2688,"date":"2012-09-26T09:57:03","date_gmt":"2012-09-26T17:57:03","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2688"},"modified":"2012-09-26T09:57:03","modified_gmt":"2012-09-26T17:57:03","slug":"half-half-smoked-spatchcock-chicken","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/half-half-smoked-spatchcock-chicken\/","title":{"rendered":"Half & Half Smoked Spatchcock Chicken"},"content":{"rendered":"

\"\"<\/p>\n

The Yin and Yang of Chicken … How about a Spatchcock Chicken with off-setting seasoning\/rubs to please different tastes!\u00a0 First things first … which spices to use?\u00a0 So many choices, so few chickens …\u00a0 Decided to use Roasted Garlic EVOO<\/a> for the glue on\/under the skin with Fagundes Seasoning<\/a> for the Yin and Plowboys BBQ Yardbird Rub for the Yang.\u00a0 The best of both worlds!!\u00a0 Wrapped the spatchcocked chicken with plastic wrap and refrigerated for 4 hours.
\n<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

Preheated the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 180\u00baF (Smoke Setpoint) with Hickory<\/a> wood BBQ pellets.\u00a0 Hickory<\/a> smoked the chicken, skin side down, for an hour.\u00a0 The use of a Frog Mat keeps the chicken from sticking to the grill.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

Increased the MAK 2 Star<\/a> temperature to 400\u00baF until the thickest part of the breast reached an Internal Temperature<\/a> of 170\u00baF.\u00a0 This 5 pound spatchcock chicken smoke\/cook took 2 hours to go from a temperature of 42\u00ba to 170\u00ba.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0 \"\"<\/a><\/p>\n

The Money $Shot$ … A Yin Hickory<\/a> Smoked Chicken breast served with hot Marie Callender’s Corn Bread Muffins and a side of Olive Garden salad …<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

The Yin and Yang of Chicken … How about a Spatchcock Chicken with off-setting seasoning\/rubs to please different tastes!\u00a0 First things first … which spices to use?\u00a0 So many choices, so few chickens …\u00a0 Decided to use Roasted Garlic EVOO … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-2688","post","type-post","status-publish","format-standard","hentry","category-chicken"],"yoast_head":"\nHalf & Half Smoked Spatchcock Chicken - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/half-half-smoked-spatchcock-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Half & Half Smoked Spatchcock Chicken - 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