Smoked Spatchcock Chicken with Jalapeños

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1. Start by spatchcocking the chicken which is removing the backbone

2. Add on your binder then top with sliced jalapenos. Place on a wired rack to smoke

3. Smoke chicken at 250 degrees F then increase the smoker temperature to finish

4. Rest smoked spatchcock chicken with jalapenos for at least 15 minutes prior to slicing

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