Videos tagged with Flavor Infusion

This guide details the process of spatchcocking a chicken for more even cooking and then smoking it on a Pit Boss 820 Pellet Grill. The technique involves removing the chicken's spine, flattening it, and seasoning it with a combination of olive oil, garlic, pepper, Adobo, Pit Boss Roasted Garlic and Ginger, and a custom spicy rub. The chicken is then smoked at 250°F for approximately two hours until it reaches an internal temperature of 165°F in the breast and 175°F in the thigh, followed by a 30-minute rest.