How to Spatchcock a chicken | Dry Brined | Juicy Chicken

Dry Brined Spatchcock Chicken

For this cook we kept things simple. We purchased a whole fryer chicken at our local grocery store. Then we unpackaged it, cut out the spine, seasoned with Livia's SPG seasoning and let it dry brine in the fridge overnight.

The next day we pulled the chicken out, added The K-9 Sweet Heat seasoning from Smokin Bros and then smoked it for just under 90 minutes in our Green Mountain Grills Pellet Grill at 350 degrees. We pulled the chicken out of the smoker when the internal temperature in the chicken breast was at 165.

This was one of the most juicy birds we've ever cooked and it was very simple.

Whole fryer chicken
Spatchcocked by cutting out the spine with poultry shears
Seasoned with Livia's
Rest overnight in fridge
Add The K-9 Sweet Heat
Smoked in GMG Ledge at 350 Degrees for 90 minutes.
Enjoy!!!

Thanks for watching!!

These items are all available below:
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Poultry Shears:
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Livia's Salt Pepper Garlic Products:
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Smokin Bros Rubs and Seasonings Products:
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Green Mountain Grill Pellet Grills:
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Welcome to Anderson BBQ Supply's official YouTube channel. We are excited to start presenting how-to videos for our customers! We strive to provide education and barbecue under roof and hopefully these videos eliminate any worry about grilling, barbecuing, and smoking meats and treats. We have a storefront located in Saint Paul, MN and items on our website are available for shipping nationwide.