That second one looks like my main prep. I brine and dry, spice it up, then tuck it into my 10" CI, and let her go. Fits in my toaster oven. and comes out great.
Not sure who you’re replying to, but I have been spatchcocking and smoking whole chickens this summer and I really like the results. Not a huge fan of using the kitchen shears to do the spatchcocking… It feels very… brutal … But the results are worth it.
Makes a mess of the oven…but here goes.
Dry brine whole bird for 1-2 days…2 days is better.
Preheat oven to 450
Slather chicken with butter and fresh cracked pepper.
Place on rack in baking pan upside down…ie, back facing up for 20 minutes.
After 20 minutes, flip to breast side up, and roast another 25 minutes or so.
When thigh temperature is around 155, pull it out of oven, let it rest uncovered on cutting board.
Make gravy out of drippings.
Enjoy the chicken.
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Sorry. Tech dork, here. Meant for the OP, but, lucky enough, you’re spatchcocker. Love my shears. Thanks for the reply. I love smoked chicken. Next time, it’ll be “cocked.” Any difference between a boring whole chicken and flat one in smoking?
