Preheat your Yoder Smoker YS640 to 325°F. Lay the spatchcock chicken flat on a foil lined sheet pan. Apply R Butts R Smokin’ Butt Kick’n Chicken BBQ Rub all over, on and especially under the skin of the chicken. Cook until the internal temperature reaches 165°F, about one hour (check the temperature using an instant read thermometer like the Maverick PT-75). After removing the chicken from the cooker, remove all skin, pull the meat from the bones and shred the meat. Incorporate any remaining cooking juices from the pan. Add Firebug Grill’n Sauce Mild, a little at a time, tasting as you go until you like the flavor.
Place a pizza stone in the cooker and turn it up to 500°F. Combine two parts pizza sauce and one part Firebug Grill’n Sauce Mild and mix to combine. After stretching the dough, place it on a flour or cornmeal dusted pizza peel, spread the sauce and top with the shredded chicken, chunks of mozzarella, bacon and red onion. Cook on the stone until the bottom is lightly browned and dough is cooked through.