First, you want to make sure your whole chicken is completely thawed before you begin. This will allow you to spatchcock the chicken much more easily.
Next, take some meat scissors or a very sharp knife, and cut out the spine of the thawed chicken.
Once the spine of the chicken is removed, gently pull your chicken open so that it is open face down on a cookie sheet. Now take the palm of your hands, and gently press the chicken so that it lays flat like a butterfly on your flat surface. Once flat, you have successfully spatchcocked the chicken, and can now season and cook it as desired.
Begin by preheating your smoker to 275°F (135°C).
Next, take your prepared spatchcock chicken, and rub the entire surface, both the top and bottom with olive oil. We also recommend rubbing olive oil under the skin of the chicken if you are able.
Now, the basic seasonings for smoked chicken that we recommend using are brown sugar, paprika, onion powder, garlic powder, sea salt, garlic salt, and pepper. However, you can use whatever types of seasoning that you desire.
We recommend combining your seasonings in a bowl, then rubbing the outside of your chicken with the combined seasonings. You can also sprinkle each seasoning onto the chicken as you make it if desired.
Season the chicken and then transfer your prepared spatchcock chicken directly to the smoker grates, and smoke at 275°F until the internal temperature of your chicken reaches 165°F in all parts of the chicken.
This will usually take between one and a half and two hours. After your chicken has smoked for 45 minutes to an hour, you can increase the temperature of your smoker to help your chicken finish out faster if desired.
Please note that the smoke time is estimated, and not guaranteed as a time may vary depending upon the size of your chicken, your smoker, and the external temperature of your location. Because of this, it is best to monitor your chicken by the internal temperature to gauge when it is done.
When your chicken has reached the internal temperature of 165°F (at a minimum) you can remove it from the smoker and let it rest for approximately 10 minutes before serving. Then, serve and enjoy.