How to Smoke Spatchcock Chicken
Poultry · Smoking
Flattened for even cooking and crisp skin; smoke hot and pull the breast at 165°F.
300°F smoker 165°F internal Rest 15 min
How long to smoke Spatchcock Chicken
Smoke at 300°F for roughly 40 minutes per pound, until the internal temperature reaches 165°F. Then rest 15 minutes.
| Weight | Smoker temp | Estimated time |
|---|---|---|
| 2 lb | 300°F | 1 hr 20 min |
| 4 lb | 300°F | 2 hrs 40 min |
| 6 lb | 300°F | 4 hrs |
Smoking times vary with weather, your smoker and the stall — always cook to temperature, not the clock.
Frequently asked questions
How long does it take to smoke spatchcock chicken?
At 300°F, plan 40 minutes per pound — about 2 hrs 40 min for a 4 lb spatchcock chicken at 300°F. Cook until it reaches 165°F internal.
What temperature do you smoke spatchcock chicken at?
A smoker temperature of 300°F works well, pulling the meat at an internal temp of 165°F.
What internal temp for spatchcock chicken?
Target 165°F internal for spatchcock chicken.
Tips for better Spatchcock Chicken
- Rest it. Let spatchcock chicken rest 15 minutes after cooking so the juices redistribute before you slice.
- Use a thermometer, not the clock. Grills have hot and cold spots — pull at 165°F internal.
- Ride out the stall. The internal temperature can pause for an hour or more; wrap in foil or butcher paper to push through it.
Sources and method
- USDA safe internal temperatures
- ThermoWorks temperature guide
- AmazingRibs grilling and smoking science
Times are tested estimates cross-checked against USDA guidance; always cook to internal temperature, not the clock. Last verified: 2026-07-17.
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