Smoked Meat Sunday Vol. 4 Whole chicken🐓 This spatchcock chicken is definitely not the all-day cook I’m used to on the smoker. Cutting the spine out so the bird lays out flat definitely speeds cook times without costing any of the juiciness of the meat. Started with coating it in a little yellow mustard, then a generous amount of poultry seasoning. Cooked for about 90 minutes at 400 degrees. Came out with a crispy skin, and breast meat that was just about perfect🤌🏼 And while “fall off the bone” isn’t usually what I aim for with a whole chicken, I did find it funny that the bone fell right out of one of the drumsticks🍗 . First time for that.