Start by buying your chicken already spatchcocked either from your local butcher or even the meat department in the grocery store can do it.

Using your index finger, start by gently making a pocket between the skin and the meat.

Mix one stick of softened butter with a generous amount of the GrillGirl® Sunshine State of Mind Craft BBQ Rub and Cocktail Rimmer.

Use your hands to get the butter under the skin, then apply rub to the outside of the chicken as well.

Get your pellet smoker going and bring it to 275°F and smoke the chicken 30 to 45 minutes (for smaller chickens) or up to an hour for larger chickens.

The goal is to get your chicken to an internal temp of 150°F.

Then remove your chicken and add your GrillGrate Sear Station.

We cooked on Robyn's Green Mountain Daniel Boone (now called the Ledge) and we used this sear station.

Crank your pellet grill up at 450°F and sear your chicken for about 3 minutes per side to get the skin crispy.

Chicken is done when the internal temp reaches 165°F.

Remove from grill, allow 5 minutes to rest. Slice and serve.

Enjoy with your favorite white wine or a good Rosé.

You will need to create a direct and indirect zone to do this method.

Watch Robyn's on direct and indirect grilling here.