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Remove chicken from packaging and pat dry
Using poultry shears, cut along both sides of the backbone and remove it (save for stock)
Open the chicken and lay it flat
Trim excess fat from the chicken
Remove the wishbone by cutting around it with a knife
Remove the center breastbone piece by cutting along the cartilage
Season the chicken generously with Yoder's chicken rub on all sides, including underneath the skin
Cut the chicken in half down the center
Place seasoned chicken on a wire cooling rack and refrigerate for 45 minutes
Preheat Yoder pellet grill to 225 degrees with Bear Mountain BBQ pellets
Place chicken on top rack with thighs closer to the stack
Smoke for 28-30 minutes, then rotate pieces
Continue smoking until internal temperature reaches 140-145 degrees (approximately 45 minutes total)
Increase grill temperature to 500 degrees and open firebox
Place chicken on pie tin elevated above direct flames
Sear skin side for 1.5-2 minutes until crispy
Flip and sear bottom side for 1 minute
Move chicken away from direct heat and continue cooking until internal temperature reaches 160-168 degrees
Rest chicken on wire rack for 15 minutes before serving
Cut into pieces and serve