GRILLNATION Spatchcock Chicken With A Curry Mustard Crust

I first combined my ingredients to create the curry seasoning and then applied mustard as a binder. I seasoned the bird generously and did the inside as well. After the seasoning, I topped it with some Pork Panko to give it a nice crust! I set my smoker at 350 for the whole smoke. I made a butter sauce with a combination of butter and garlic. After 30 mins in I melted it together and then poured it on my bird, you can brush it as well. About 25 mins later I checked the temp and pulled when internal hit 165 degrees. The seasoning with the panko was a crowd pleaser! This is a fun and easy smoke that the whole family can enjoy.
1 tablespoon curry powder
1 tablespoon coarse salt
1 tablespoon fresh black pepper
1 tablespoon oregano
2 teaspoon basil
1 tablespoon dry rosemary
1 tablespoon lemon pepper
3/4 cups mustard (as binder)
1 cup bread crumbs
1 stick melted butter & 1 Tablespoon minced garlic (add when internal temp is 120)