This recipe works best with a spatchcock chicken. You can buy one at some grocery stores (like Wegmans) or you can spatchcock the chicken yourself. Alternatively you can use a whole chicken cut into the typical 8 pieces.

While brining the chicken for at least 4 hours is optional, it greatly enhances the flavor and texture. Add to a large bowl:

• ½ cup salt
• ½ cup sugar
• ½ cup apple cider vinegar or rice wine vinegar
• Pepper

Add cold water, mix well, submerge the chicken, and weigh it down with a small plate. Refrigerate the whole time!

• Use your favorite rub. Here are some of mine:
  • Meat Church: Honey Hog BBQ Rub
  • Just Spices: Chicken Allrounder
  • Traeger: Fin & Feather Rub
• Smoke for ≈1 ½ hours at 350°F, until internal temperature ≈170°F
• Rest for 20 minutes

While I really like using a smoker, this can also be done in an oven or on a grill. This would need a large enough roasting pan to hold a spatchcock chicken or you can cut up the chicken into the typical 8 pieces and use a smaller roasting pan. Never cook by time, always use a good thermometer (like the Thermapen ONE) to measure the internal temperature.