Leave that beer can in the fridge because once you taste the tenderness and flavor of a butterflied (aka Spatchcock) chicken it will be hard to cook a bird any other way. Butterflying the chicken does two main things. First it allows for a more even heat by eliminating that inner cavity. Second, it exposes the tender meat to be seasoned better and allows that smoker to penetrate easier.

I like to remove the wings and freeze them for chicken wings, this is optional and my personal preference.

1. Rinse the bird
2. Remove any excess fat especially around the neck and tail
3. With a sharp pair of kitchen sheers, cut along both sides of the backbone.
4. Spread the bird out.
5. Locate the breast bone. With a sharp knife, cut along both sides of the lower portion.
6. Then cut through the cartilage at the top of the breast bone and pull it out.

Your done! Enjoy

Check out my video below,