Remove the backbone from the chicken by cutting along both sides with kitchen shears or a sharp knife, then flip the bird skin-side up and press hard on the breastbone to flatten it completely.
Pat the chicken dry with paper towels; any moisture will prevent crispy skin.
Mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar in a bowl. Rub the spice blend all over the chicken, under the wings, and between the thighs and breasts. Dot softened butter under the skin on the breasts.
Set your smoker to 300°F and use a mild smoke wood (cherry or apple work best; avoid heavy oak).
Place the chicken skin-side up on the grate and insert a meat thermometer into the thickest part of the thigh, not touching bone. Smoke for 60–75 minutes until the internal temperature reaches 165°F in the thigh and 160°F in the breast.
Once the chicken hits temperature, remove it from the smoker and let it rest for 10 minutes under loose foil before carving.
Serve with lemon wedges and pan drippings spooned over warm plates.
Flatten Hard for Even Cook
The spatchcock method works because the bird lays flat, so the thighs and breasts cook at the same speed. Don't skip pressing on the breastbone—a half-hearted flatten leads to uneven doneness. Your smoker temperature matters less than your thermometer; 275–325°F all work; just don't rush it.
FAQ
Why is my smoked chicken skin not crispy?
Moisture is the enemy of crispy skin. Pat the bird completely dry before seasoning, and don't spray it during the cook. If you want extra crispness, pull the chicken at 160°F (safe for poultry) and let carryover cooking finish the thighs to 165°F while the skin firms up during rest.