Spatchcock BBQ Chicken on the Kamado Joe Classic II

Chef Tom cooks up a simple spatchcock barbecue chicken on the Kamado Joe Classic II.

Products Used:

Victorinox Poultry Shears:
Wusthof 10″ Stainless Steel Poultry Shears:
Sweetwater Spice Apple Chipotle BBQ Brine:
The Briner Brining Bucket, 8 Quart:
R Butts R Smokin’ Butt Kick’n Chicken BBQ Rub:
Kamado Joe Classic II Ceramic Grill:
Cattleman’s Grill Competition Smoking Cherry Wood Chunks:
Summit Knit Gloves:
Summit Tracers Nitrile Gloves:
Firebug Grilling Sauce Mild BBQ Sauce:

Full Recipe:


47 replies
  1. Ed Hourigan
    Ed Hourigan says:

    Lots of great tips in this video! keep 'em coming ( pls ). p.s. I don't know why this video got 24 thumbs down; I suppose those are the people that think mcdonalds is good eats!

  2. Glenn M
    Glenn M says:

    Made this step by step and used all the same product and came out fantastic! With the remains made a chicken stock and soup which was also fantastic! Keep em coming!

  3. nater
    nater says:

    Also, you could cool down that chicken and make a wicked ass chicken salad! For some awesome cold sandwiches.

    Save those bones! Next thing you know you have a fantastic base for a bbq chicken soup. I would even throw all the skins you don’t eat in there. It’s a little more work to skim the extra fat, but the flavour is unmatched for a chicken stock.

  4. Salty Chesticles
    Salty Chesticles says:

    Im from quebec and we dont really have a profound bbq culture here , hence why im hooked on your videos. If i wanted to start doing bbq small scale , how and what would i need to start small scale for friends and family? You seem to own a lot of equipement but what do you need to start , ie brands of smokers and so on ? I really enjoy your work and looking forward to your next video. Thank you.


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