We made our first spatchcocked chicken this week. I have been smoking and
bbqing for about two years and have smoked many halved chickens. This week, I
finally decided to try spatchcocking one on the grill, thinking it wouldn't be
much different than those we had smoked on our off set smoker.

I used the same chicken mop (1 cup cider vinegar, 4 oz commerical bbq sauce, 3
oz beer, tabasco, salt & pepper to taste) we do when smoking 1/2 chickens. We
cut the backbone out of the bird and then flattened it out. We put it on the
grill with a smoker box full of small wet hickory chips. We mopped it about
every 20 minutes.

My family amazed me by telling me it was the best chicken we have made in a
long time. I have to admit, it was very moist and tasty.

Is there any advantage to spatchcocking a bird when smoking or are the benefits
limited to grilling?

Chris