- 1
Spatchcock the chicken: Set the chicken breast side down on a sheet tray or cutting board. Remove the backbone with a sharp kitchen scissors. Turn the chicken over to the breast side. Cut a small incision in the breast bone, flip over and press down on the breast so that the chicken is flat.
- 2
Blot the chicken with a paper towel, then drizzle with olive oil. Season the chicken all over with Texas-Style Rodeo Rub, including underneath the skin.
- 3
Preheat smoker or pellet grill to 225°F.
- 4
Transfer the chicken to the smoker and smoke for 2 to 2 ½ hours, until the internal temperature reaches 165°F.
- 5
Remove the chicken from the grill, and rest for 15 minutes.
- 6
Section the chicken into leg, thigh and breast, then remove the skin, and pull the chicken.
- 7
Place pulled chicken in a mixing bowl, then toss with Bourbon Barrel Sauce. Serve warm for a sandwich, or chilled on a salad.
