Sometimes, all you need is a good smoked chicken—simple, flavorful, and straight to the point. This smoked frog cut chicken is easy to prep, satisfying to cook, and even better to eat.
Start by prepping the whole chicken using the frog cut method—this means flipping the bird over breast side down, then cutting along both sides of the backbone and flattening it out, kind of like a spatchcock but taken one step further. Clip off the wing tips while you're at it. This technique helps the chicken cook evenly and absorb all that smoky flavor from the smoker.
Now let’s get the soak going. In a large container or brining bag, combine the full bag of chicken soak with 1 gallon of distilled water. Shake or stir until fully dissolved. Submerge the chicken in the brine, making sure it’s completely covered. Pop it in the fridge for at least 4 hours (though 8–12 hours is even better if you’ve got the time). Once it's ready, take it out, pat it dry with paper towels, and get it ready for seasoning.
Fire up your smoker to 300°F (149°C) and let it get nice and steady. While it’s warming, coat the frog cut chicken generously with Kosmos Q Double Pepper Cow Cover Coarse rub—make sure to hit every surface, including under the wings and in every little nook. This rub adds a bold, peppery kick that pairs beautifully with the smoky finish.
Once the smoker is up to temp, place the chicken directly on the grates, skin side up to start. Let it smoke undisturbed until it reaches an internal temperature of at least 165°F (74°C) at the thickest part of the breast. For the last 10 minutes, flip it skin side down to crisp it up just a little more and add that final touch of char.
When the chicken’s done, take it off the smoker and let it rest for 5–10 minutes so all the juices settle in. This step is crucial—cut too early and all that moisture you worked for just runs out. While it's resting, melt your stick of unsalted butter and mix it with a blend of the Competition BBQ Sauce and OP X-1 BBQ Sauce to taste—go heavy if you're in the mood for a sticky, saucy finish.
Brush that glaze over the chicken generously, making sure every bite will get some love. Slice it up, serve with your favorite sides, and dig in. The frog cut ensures juicy meat and even cooking, while the smoky rub and glaze give it a savory-sweet balance that’ll keep people coming back for seconds.
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