Locate the spine of the bird, and cut all the way from top to bottom on each side of the spine. This will allow you to remove the spine completely from the bird.

Make a small cut into the cartilage on the breastbone of the bird, and then flip the bird over. and push it flat. Placing the small cut in the breastbone cartilage will help you break the breastbone once it's laid flat.

Lightly salt the underside of the bird

After you've hit the underside, flip the bird over. Now, slide a few fingers up under the chicken skin, being careful not to rip it, then put a little bit of salt under the skin on the breasts, thighs, and legs.

Once the bird is salted, place it on a baking sheet and cover it, and place it in the refrigerator for 15-20 minutes.

get your smoker set up for indirect heat and set the temp at 300 degrees.

Remove the chicken from the fridge, and lightly season the underside of the bird with your favorite seasoning.

ry to pick a rub with a little lower salt content, since you've already put some salt on the bird.

After you've hit the underside, flip the bird over again and get as much seasoning as you can under the skin. If I'm short on time I just do my best to get the seasoning in there. If you have a few extra minutes, mix your seasoning with a few tablespoons of soft butter. This will make it easier for you to put the seasoning under the skin and hold it in place, AND give you better flavor at the end.

all you have to do now is throw it on the smoker, with the breasts facing up. Be sure to tuck your wing tips behind the breasts to keep them from burning. After about two hours on the smoker (when the internal temp hits 155) turn your heat up to high.

Let the spatchcocked chicken cook for an additional 10 minutes. This will crisp up the skin on the chicken. If you don't eat the skin, you can skip this step. Always make sure your chicken has an internal temperature of 165 degrees before removing it from your grill or smoker.