Smoked spatchcocked chicken with beer glaze

Spatchcock: turn the chicken breast side down and cut up both sides of the backbone with kitchen shears, using the backbone as a guide; keep the backbone for stock.

Nick the breastbone with a little knife, open it a bit, flip and press the chicken flat so it cooks evenly.

Dry well with paper towel, rub with a little oil and season lightly with coarse salt and coarse black pepper; flip and repeat.

Put the chicken on the smoker rack; flip it every 20 minutes.

For the glaze, combine about a cup of beer with honey, squeezed garlic, Dijon, a little apple cider vinegar and plenty of pepper.

Bring to a simmer and reduce six to eight minutes, stirring every couple of minutes, until it thickens to a thin gravy; keep the heat low so it does not boil over.

Take the glaze off the heat and set aside; flip the chicken.

Keep flipping every 20 minutes; at one hour the breast read 138 and the thigh 153, aiming for about 165 in the breast.

Before the last flip, baste lightly with the glaze, then flip.

Continue until about 165 in the breast; pull and rest.