This simply means we cut out the backbone with some kitchen shears.
You just cut along both sides of the backbone, through the ribs, so you can remove the backbone.
This allows you to open up the chicken like a book and lay it flat, breast sides up.
Note: I went further and removed the rib cage but you don't really have to do that unless you just want to. I slip a sharp knife between the ribs and the breast meat and cut it free.
This allows for better access to season the breast meat and easier carving later.
Make a brine consisting of 1 gallon of cold water and 1 cup of coarse kosher salt. Mix the salt into the water until the water is clear.
Place the butterflied chicken into a lidded container and cover it with the brine mixture until covered. You can also use a gallon sized zip top bag.
Put the container with the chicken into the fridge for 4-6 hours to brine.
Tip: Do this while the chicken is brining.
To a small mixing bowl, add the softened stick of butter, 3 TBS of chopped chives, Jeff's original rub (Purchase formula here | Purchase bottled rub), and chopped uncooked bacon.
Mix the ingredients together well.
Tip: use a meat cleaver to chop the bacon into tiny bits or you can place all of the ingredients into a food processor.
When the chicken is finished brining, remove it from the fridge. Discard the brine and rinse the chicken under cold water to remove any excess salt on the surface.
Dry the chicken with paper towels and lay breast side up on a cutting board to stuff with the bacon butter.
Work your hands under the skin that surrounds the breast meat to make room for the bacon butter mixture.
The above recipe is enough for about two chickens.
Grab some of the bacon butter mixture and stuff it under the skin pushing it back and to the sides of the chicken breast.
repeat this procedure on both sides of the chicken breast until you have used all of the mixture (no sense in wasting any).
Brush some olive oil onto the outside of the chicken then sprinkle generously with Jeff's Texas style rub (Purchase formula here | Purchase bottled rub).
Flip the chicken over and sprinkle some Texas rub (Purchase formula here | Purchase bottled rub) on the bottom side as well..
The chicken is now ready to go on the smoker or grill. I recommend placing it on a pan/rack for easy transport to and from the smoker.
Chicken is one of those things that is great at low temperatures and great at high temperatures.. we call that “being versatile”.
I used a pellet smoker on this one and kept it on the smoke setting for about an hour for some great smoke then kicked it up to 375°F to finish it off.
You can follow the same routine in a pellet smoker or by smoking it at low temperature in your smoker then throwing it on the grill or even in the oven to finish.
Or, you can just smoke it low and slow at 225-275°F until it reaches 165°F.
If you smoke it fast, you can get it done in about 2 hours or less. At low and slow, you are looking at 3.5 to 4 hours.
Of course, these times and temperatures are dependent upon:
- The size of the chicken
- How often you open the door
- How well you and your smoker maintains the set temperature
- Weather and ambient temperature
Regardless of what temperature you cook at, I recommend indirect heat if possible.
For smoke, I recommend a mixture of oak and cherry if you have it or just about any good smoking wood will work and taste great. Orange wood is especially good on poultry if you can find it.
Keep a light smoke going for the entire time if you can.
When the chicken reaches 165°F it is finished and should be removed from the smoker or grill immediately.
Let it rest for about 10 minutes before carving.
With the bird splayed out flat, it is very easy to carve and can be separated into it's parts quickly and easily using a sharp knife or a meat cleaver.
The entire bird was extremely juice.. even the breast meat!
Serve with some of my original barbecue sauce (Purchase formula here | Purchase bottled sauce) on the side for those who like to dip.