Step-by-Step Instructions

1. 1.Prepare the Brine

   In a pot, combine 1 cup of Meat Church Bird Bath Brine with some hot water. Heat and stir until the brine dissolves. Pour the hot brine mixture into a food-safe container. Add ice to cool down the brine, then add enough cold water to fully submerge the chicken.

2. 2.Brine the Chicken

   Submerge the whole chicken in the prepared brine. Brine the chicken overnight in the refrigerator. After brining, remove the chicken, rinse it thoroughly under cold water, and pat it completely dry with paper towels to remove excess salt.

3. 3.Spatchcock the Chicken

   Place the chicken breast-side down on a cutting board. Using poultry shears, cut along both sides of the backbone to remove it. You can save the backbone for stock. Flip the chicken over and press down firmly on the breastbone to flatten it. For an even flatter cook, locate the keel bone (breastbone) and make a small cut along it with a chef's knife. Use your fingers to separate the membrane and remove the keel bone. This allows the chicken to lay very flat.

4. 4.Season the Chicken

   Season the underside of the chicken generously with Meat Church Honey Bacon Rub. Flip the chicken over and season the top side evenly. If desired, use toothpicks to pin back any loose skin, especially around the back where it was split, to maintain a neat appearance during cooking. Let the seasoned chicken sit for about 15 minutes.

5. 5.Prepare the BBQ Glaze

   While the chicken is resting, prepare the glaze. Pour Meat Church Holy Cow BBQ Sauce into a small cast iron pot. Add 1-2 tablespoons of honey to the sauce. Place the pot on the smoker to heat up and thin the sauce slightly. Stir well to combine.

6. 6.Smoke the Chicken

   Preheat your Traeger pellet grill to 325°F (163°C) using Meat Church Oak & Hickory pellets. Place the spatchcocked chicken directly on the grill grates. Close the lid and cook for approximately 1 hour and 15 minutes, or until the internal temperature of the breast reaches 158°F (70°C). If wing tips or legs start to darken too much, you can cover them with a small piece of foil.

7. 7.Glaze and Finish Cooking

   Once the chicken reaches 158°F (70°C), open the smoker and brush the heated BBQ glaze generously over the chicken. Close the lid and continue cooking for another 8-10 minutes, allowing the glaze to set and the internal temperature to carry over cook to 165°F (74°C).

8. 8.Rest and Carve

   Remove the chicken from the smoker and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result. Before carving, remember to remove any toothpicks used to secure the skin. Slice the chicken down the middle to create two halves, then separate the thighs and legs from the breast.