Air Assault Chicken
All units, listen up! This is ‘Air Assault Chicken,’ a tactical operation designed for speed and impact. We are executing a spatchcock maneuver—flattening the bird to ensure maximum heat coverage and zero raw spots. By engaging at a higher temperature of 325°F with cherry wood smoke, we secure the two primary objectives: juicy meat and skin crisp enough to pass inspection. Whether you keep it clean with herbs or call in a sauce strike, this bird hits harder than a drill sergeant on inspection day. Move out!
Serves:
4-6
PREP TIME
20
MINUTES
COOK TIME
120
MINUTES
TOTAL TIME
140
MINUTES
What You’ll Need:
- Smoker Set 325°F
- Wood: Cherry or Apple
- Kitchen Shears
- Wire or Cooling rack
- Gloves, Tongs, probe
INGredients:
- Whole Chicken (4-6 lbs.)
- Olive oil 1-2 tbsp.
- Rub & Tug Seasoning
- Fresh rosemary (optional)
- Lemon wedges (optional)
- Your choice of sauce:
- Smokin’ Soldier (mild)
- Blazin’ Battle (spicy)
Barracks Tip: If your chicken skin isn’t crisp, crank heat to 375°F for the last 10 minutes. Crispy skin is a mission requirement — no excuses.
InStructions:
- Prep the Bird Flip the chicken breast-side down. Use 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 lies flat.
- Dry & Season Pat dry thoroughly. Rub with olive oil, then season aggressively with Rub & Tug on both sides.
- Load the Smoker Set smoker to 325°F. Fruit woods give better color on poultry — cherry is recommended.
- Smoke Phase Place chicken skin-side up. Smoke until the internal temp hits 155°F in the breast. Do NOT spritz — you’ll wreck that crispy skin.
- Sauce Deployment (Optional) Brush lightly with Smokin’ Soldier or Blazin’ Battle during the last 10 minutes for a lacquered finish.
- Final Push Cook until the breast reaches 165°F and the thighs reach 175–180°F.
- Rest & Attack Rest 10 minutes. Slice and serve with lemon wedges and rosemary if desired.