• In a small bowl, combine the seasoning rub with the brown sugar; reserve.
  1/4 cup brown sugar , 3 tablespoons of your favorite chicken seasoning rub
• On a clean work surface or on a sheet of parchment, place the chicken breast-side-down.
  1 whole chicken
• Using the poultry shears, cut along each side of the backbone, starting at the end closest to you and working up towards the neck area, cutting through the rib bones as you go. **Discard the backbone or freeze to make soup stock later.
• Pull chicken apart using your hands. Use a sharp utility knife to cut a slit through the cartilage in the center of the chicken near the breastbone.
• Now, flip the chicken over so it is breast-side-up, spreading it out on the cutting board or work surface.
• Using the heels of both hands, press directly down on the breastbone so that the meat can flatten out.
• Using your hands, rub the chicken on all sides with the oil.
  3 tablespoons oil
• Liberally sprinkle the reserved seasoning rub all over the oiled chicken. Using your fingertips, rub the seasoning into all the nooks and crannies of the chicken skin so it adheres nicely.
• Flip the chicken over and repeat the seasoning process on the other side. Let the seasoned chicken rest while you prepare the smoker.

Smoking the Chicken at a High Temperature (Approx. 1 Hour)

• Preheat the smoker to 400 degrees F.
• When the smoker is fully preheated., place the spatchcocked and seasoned chicken breast-side-up (or rib-bones-down) onto the oiled smoker, spreading the chicken out to lay flat.
• Close the smoker and smoke the chicken for 30 minutes, then reduce the temperature of the smoker to 325 degrees F. for the remaining time that it takes for the internal temperature of the chicken to reach 155 degrees F. at the center of the breast.
• Remove the chicken from the smoker to a baking sheet or platter, immediately placing it into a plastic oven bag (or cover it with foil). Let the chicken rest and steam for 10-15 minutes so the meat can relax, allowing the internal temperature to raise to a finished 165 degrees F. at the center.

Smoking the Chicken at a Low Temperature (3-4 Hours)

• Preheat the smoker to 250 degrees F.

  When the smoker has reached 400 degrees F., place the spatchcocked and seasoned chicken breast-side-up (or rib-bones-down) onto the oiled smoker, spreading the chicken out to lay flat.

  Close the smoker and smoke the chicken for 3-4 hours until the chicken reaches an internal temperature of 160 degrees F. at the center of the breast.

  Remove the chicken from the smoker to a baking sheet or platter, immediately placing it into a plastic oven bag (or cover it with foil). Let the chicken rest and steam for 5-10 minutes so the meat can relax, allowing the internal temperature to raise to a finished 165 degrees F. at the center.

Serving the Chicken

• Using a sharp carving knife, cut the chicken breasts from the bone, placing each one onto a cutting board; slice the breasts as desired and serve.

  Dark meat can be pulled from the bones to serve, or allow your guests to choose a piece of the dark meat chicken, as desired.