Air Assault Chicken is a smoked spatchcock chicken recipe seasoned with Rub & Tug and cooked at 325°F for juicy meat and crispy skin.
Spatchcocking helps the chicken cook more evenly while exposing more surface area to smoke and seasoning. Finish it with Smokin’ Soldier for a smoky, mild BBQ flavor or Blazin’ Battle when you want more heat.
What You’ll Need
- Smoker set to 325°F
- Cherry or apple wood
- Kitchen shears
- Wire rack or cooling rack
- Gloves
- Tongs
- Meat probe
Ingredients
- 4–6 lb. whole chicken
- 1–2 tbsp. olive oil
- Rub & Tug Seasoning
- Fresh rosemary, optional
- Lemon wedges, optional
- BBQ sauce of choice — Smokin’ Soldier for mild or Blazin’ Battle for spicy
Instructions
1. Prep the Bird
Flip the chicken breast-side down. Use kitchen shears to cut along both sides of the spine. Remove the spine and flip the chicken over. Press down on the breast until it cracks and lays flat.
2. Dry & Season
Pat the chicken thoroughly dry. Rub with olive oil and season aggressively with Rub & Tug on both sides.
3. Load the Smoker
Set the smoker to 325°F. Fruit woods give better color on poultry — cherry is recommended.
4. Smoke Phase
Place the chicken skin-side up. Smoke until the internal temperature reaches 155°F in the breast. Do not spritz — you’ll wreck that crispy skin.
5. Sauce Deployment — Optional
Brush lightly with Smokin’ Soldier or Blazin’ Battle during the last 10 minutes for a lacquered finish.
6. Final Push
Cook until the breast reaches 165°F and the thighs reach 175–180°F.
7. Rest & Attack
Rest for 10 minutes. Slice and serve with lemon wedges and rosemary if desired.
Barracks Tip
If your chicken skin isn’t crisp, crank the heat to 375°F for the last 10 minutes. Crispy skin is a mission requirement — no excuses.
Frequently Asked Questions
What temperature should you smoke a spatchcock chicken at?
For this recipe, smoke the chicken at 325°F. The higher temperature helps cook the chicken evenly while producing crispier skin than low-temperature smoking.
How long does it take to smoke a spatchcock chicken at 325°F?
Cooking time varies depending on the size of the chicken and your smoker. Use internal temperature rather than time: cook until the breast reaches 165°F and the thighs reach 175–180°F.
Why spatchcock a chicken before smoking it?
Removing the backbone and flattening the chicken helps it cook more evenly, exposes more skin to heat, and creates more surface area for smoke and seasoning.
How do you get crispy skin on smoked chicken?
Pat the chicken thoroughly dry before seasoning and avoid spritzing while it cooks. If needed, increase the smoker to 375°F for the final 10 minutes to help crisp the skin.
When should you put BBQ sauce on smoked chicken?
If you're using BBQ sauce, brush it on lightly during the last 10 minutes of cooking. This gives the sauce time to set without burning during the longer smoke.
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