Smoked Chicken

• 1 Whole Chicken
• 1/2 stick of Butter
• 1/2 Lemon
• 1 tbsp Worcestershire Sauce
• Scott's Cajun BBQ Rub (see recipe on Website)

I removed the backbone from the chicken (spatchcock). Melt the butter added juice of 1/2 lemon and Worcestershire sauce. Mix thoroughly. Coat the skin and underneath the skin with butter mixture. Generously apply BBQ rub to the entire chicken. Setup smoker for cooking indirect at 250 - 275 degrees F using pecan wood (or any type you prefer) for smoke. Let smoke for until Chicken reaches internal temperature of 165 degrees F (4-6 hours depending on size). Carve and enjoy.