• Spatchcock the chicken by removing the backbone and flattening it.
• Spread 2 tablespoons of mustard over the entire chicken as a binder.
• Season the chicken liberally with your favorite chicken rub on both sides.
• Poke holes in 3-4 large russet potatoes.
• Coat the potatoes lightly with olive oil and season with salt.
• Wrap each potato in aluminum foil.
• Preheat the smoker to 250 degrees Fahrenheit using apple wood chunks.
• Place the foil-wrapped potatoes on the smoker.
• After 45 minutes of smoking the potatoes, add the chicken breast side up to the smoker.
• Smoke the chicken until it reaches an internal temperature of 160°F.
• Continue cooking the potatoes until they are tender when poked with a fork.
• Rest the chicken for 20 minutes after smoking.

For the BBQ sauce:

• Combine 2 tablespoons mustard, 1/2 cup ketchup, 2 tablespoons honey, 2 tablespoons sriracha, 2 tablespoons Worcestershire sauce, 1/4 cup apple cider vinegar, 1/2 cup brown sugar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon salt, and 2 teaspoons black coarse pepper in a saucepan.
• Simmer the sauce for 15 minutes.

For serving:

• Remove the skin from the chicken and fry until crispy.
• Shred the chicken, mixing white and dark meat.
• Cut open the cooked potatoes, add a few teaspoons of melted butter, and mix.
• Add shredded Colby cheese and shredded chicken into the potatoes, top with more cheese.
• Place the potatoes back on the smoker for 15 minutes or until the cheese is melted.
• Top with crispy chicken skin, BBQ sauce, fried crispy onions, and diced scallions.
• Serve and enjoy.