Dry Brined Spatchcock Chicken with Bird Brine
There’s something magical about taking a humble whole chicken and transforming it into a backyard masterpiece with just a little salt, smoke, and patience. The inspiration for this dry-brined spatchcock chicken comes straight from the heart of traditional barbecue, where technique and simplicity collide to create pure flavor. By spatchcocking the bird, we allow the chicken to cook evenly, the skin to crisp beautifully, and the smoke to kiss every inch of meat. The real star here is Revolution Barbecue Bird Brine, a balanced blend of fine sea salt, molasses granules, and orange juice powder that infuses each bite with a delicate sweetness and a hint of citrus tang. It’s a flavor that feels both rustic and refined, bridging Southern tradition with Colorado creativity. Whether you’re serving it on a quiet Sunday or at a neighborhood cookout, this smoked chicken brings together the best of both worlds—juicy, flavorful meat and the unmistakable aroma of wood-fired barbecue drifting through the air.
Pellet Smoked Spatchcock Chicken with Bird Brine
4
15 minutes
5 hours
310
American
Main Dish
Dry brining is one of the simplest ways to elevate your barbecue game. Instead of a wet brine, the salt and spices of Revolution Barbecue Bird Brine draw moisture from the chicken and then pull it back in, locking in flavor and tenderness. The molasses and orange juice powder in the blend create subtle caramel and citrus notes that shine when kissed by smoke. By spatchcocking the bird—removing the backbone and flattening it—you expose more surface area for even cooking and beautifully rendered skin. Using a Champion’s or Competition wood pellet blend (a mix of mesquite, hickory, and cherry) builds layers of smoke: mesquite brings depth, hickory adds richness, and cherry provides that perfect touch of sweetness. The result is a golden-skinned chicken that’s juicy, aromatic, and full of balanced, natural flavor—a perfect showcase of what Bird Brine can do beyond the holiday turke
Ingredients
- 1 whole chicken (approximately 5 pounds)
- 2 tablespoons Revolution Barbecue Bird Brine
Directions
- Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Open the chicken like a book and press down firmly on the breastbone until it cracks and the chicken lies flat. Trim away any excess fat or loose skin.
- Prepare the Chicken: Pat the chicken dry with paper towels, ensuring the surface and cavity are moisture-free for optimal brining.
- Season the Meat: Gently loosen the skin over the breasts and thighs. Rub a portion of Bird Brine directly onto the meat beneath the skin, then rub the remaining seasoning evenly over the outer skin. If the skin pulls away from the meat, secure it back in place using wooden toothpicks before brining.
- Dry Brine: Place the seasoned chicken on a wire rack set over a tray and refrigerate, uncovered, for 2 hours to allow the brine to penetrate and the skin to dry slightly.
- Preheat the Smoker: Heat your pellet smoker to 250 degrees Fahrenheit using a Competition or Champion’s blend pellet mix (mesquite, hickory, and cherry).
- Smoke the Chicken: Place the chicken skin-side up on the smoker grate. Smoke until the breast reaches an internal temperature of 160 degrees Fahrenheit and the thighs reach 170 degrees Fahrenheit, approximately 2 hours and 30 minutes.
- Rest the Chicken: Remove the chicken from the smoker, tent with foil, and allow it to rest for 30 minutes before carving. This rest helps redistribute juices for maximum tenderness and moisture.
