Butterflied BBQ Chicken on an Ugly Drum Smoker (UDS)

Crispy Skin, Juicy Meat, and Pure Smoke Flavor

If you’ve never cooked a butterflied (spatchcocked) whole chicken on an Ugly Drum Smoker or barrel smoker, you’re in for a treat. This method gives you the best of everything—clean charcoal heat, bold smoky flavor, and that perfect balance of tender dark meat and juicy white meat. The elevated, direct-over-fire setup of a barrel smoker lets the chicken baste itself as fat drips onto the coals, creating that unmistakable BBQ aroma.

Today we’re keeping it simple, classic, and flavorful with Killen’s BBQ Rub, a versatile Texas-style seasoning that complements poultry beautifully.


Ingredients
• 1 whole chicken
• BBQ rub of your choice (using Killen’s BBQ Rub today)
• Optional: wood chunks (oak, hickory, pecan, or fruit wood)


Equipment
• Ugly Drum Smoker (UDS) or barrel smoker
• Charcoal (lump preferred)
• Thermometer (instant-read or leave-in probe)
• Kitchen shears or sharp knife


Step 1: Butterfly the Chicken

Butterflying ensures even cooking and gives you incredible skin coverage.
1. Place the chicken breast-side down.
2. Use kitchen shears to cut along both sides of the backbone and remove it completely.
3. Flip the chicken over and press down firmly on the breastbone until it flattens.
4. Pat dry thoroughly—dry skin = crispier skin.


Step 2: Season Generously

Coat the chicken evenly with your rub, making sure to hit:
• Under the wings
• Along the thighs
• On top of and beneath the skin where possible

Killen’s BBQ Rub provides a balanced mix of sweet, savory, and smoky notes that shine on poultry.

Let the seasoned chicken sit at room temp for 15–20 minutes while your smoker comes up to temp.


Step 3: Set Up the Barrel Smoker

Your target cooking range is:

275°F to 300°F

This gives the chicken:
• Enough heat to crisp the skin
• Time to absorb smoke
• Even cooking without drying out

Use:
• Lump charcoal for steady heat
• 1–2 fist-size wood chunks (oak for boldness, pecan for sweetness, cherry for color)

Allow the drum to stabilize before cooking—UDS cook best when they run clean.


Step 4: Cook Bone-Side Down First

Place the chicken bone side down (skin side up) in the center of the grate.

Let the smoker do the work.

Flip at ~150°F Internal Temp

Once the thinnest part of the breast hits 150°F, carefully flip the chicken so it is skin side down.

This step:
• Renders the skin tighter
• Adds a gentle char
• Deepens flavor from the fat hitting the coals

Be mindful of flare-ups—drum smokers can get wild once the skin hits the direct radiant heat.


Step 5: Finish to 165°F–175°F

Cook skin-side down until:
• Breast reaches 165°F
• Thigh reaches 175–185°F

Higher thigh temp = buttery tenderness.

Once it hits your target temp, pull it off the smoker and rest the chicken for 10–15 minutes. Resting helps redistribute juices, guaranteeing tenderness and moisture in every bite.


Step 6: Serve and Enjoy

Carve your butterflied chicken into:
• Leg quarters
• Wings
• Sliced breasts
I just shredded it tonight. My wife was making enchiladas tonight and I know my daughters will use the rest of it for salads.

Serve as-is or with your favorite finishing BBQ sauce on the side.

This method produces:
• Crispy, smoky skin
• Juicy breast meat
• Tender dark meat
• Deep, rich BBQ flavor that only a barrel smoker can create