When purchasing chicken, look for chicken with white skin.
Score the skin down the center of the back side and pull skin back.
Cut down both sides of backbone and remove it.
Flip over and push down to break the breast plate (this is a spatchcock).
Cut down center of breast plate into halves. Roll skin back over.
Season underneath first with light to medium coat of Montana Outlaw BBQ Chicken Rub. Flip over and season the other side.
Let the chicken rest for 15-20 minutes.
Cook at 300°for 45-60 minutes (internal temperature should reach 165°).
Spritz with water every 25-30 minutes to keep it moist and prevent the rub from burning (we use water because other liquids will affect the flavor of our chicken).
Coat with BBQ sauce (we use Blues Hog & Kosmos Q) and place back on smoker for 5-10 minutes to set glaze.