@thatdudecancook demonstrates how to make an incredibly tender and flavorful chicken by marinating a whole spatchcocked chicken in a buttermilk ranch dressing for 24 hours, then smoking it to crispy-skinned perfection.
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In a large bowl, whisk together the mayonnaise, buttermilk, and ranch dressing mix packets until smooth.
Spatchcock the chicken by removing the spine with kitchen shears or a sharp knife.
Place the spatchcocked chicken in a large pot or container and pour the ranch marinade over it, ensuring it's fully submerged.
Cover the container and refrigerate for 24 hours.
After 24 hours, remove the chicken from the marinade and rinse it thoroughly under cold water. Pat the chicken completely dry with paper towels.
Place the chicken on a baking sheet or in a roasting pan. Brush it all over with melted butter and sprinkle with salt.
Place the chicken on a smoker preheated to 325°F.
Smoke for about 50 minutes, or until the internal temperature reaches a safe level and the skin is golden brown and crispy.
Remove the chicken from the smoker, let it rest for a few minutes before carving and serving.
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