Juiciest Smoked BBQ Chicken (Spatchcocked)

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6: Smoke the Chicken

Preheat your Traeger pellet grill to 325°F (≈165°C) (approximately 165°C) (163°C (≈325°F) (approximately 325°F)) 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) (approximately 70°C) (70°C (≈160°F) (approximately 160°F)). If wing tips or legs start to darken too much, you can cover them with a small piece of foil.

Step 7: Glaze and Finish Cooking

Once the chicken reaches 158°F (≈70°C) (approximately 70°C) (70°C (≈160°F) (approximately 160°F)), 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 (≈75°C) (approximately 75°C) (74°C (≈165°F) (approximately 165°F)).

Step 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.

• Brining is crucial for juicy poultry, especially when cooking over high heat.

• Spatchcocking helps the chicken cook more evenly and quickly.

• Removing the keel bone after spatchcocking allows for easier carving after cooking.

• Use poultry shears for easier spatchcocking.

• Pinning the skin with toothpicks can help maintain a neater appearance during cooking.

• Adjust wood type for desired smoke flavor: hickory for all-purpose, pecan for lighter smoke, fruit wood (cherry/apple) or alder for very light smoke.

• Cook in an oven or any smoker if a pellet grill is not available.

• Use a mayonnaise binder before seasoning for more savory flavor and enhanced browning.

• Thin the BBQ sauce with pepper jelly instead of honey for a different flavor profile.