Ingredients:

  • 1 whole chicken (4.5 lbs)
  • 1.5 tbsp kosher salt
  • 1 tsp baking powder
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tbsp cornstarch
  • 1/2 cup apple juice
  • 1/4 cup apple cider vinegar

Instructions:

  1. Using poultry shears, cut along both sides of the backbone to remove it. Flip the bird over and press firmly on the breastbone until it cracks and the chicken lies flat (spatchcocking).
  2. Combine kosher salt and baking powder. Apply evenly over the skin and under the skin of the chicken. Place on a wire rack over a sheet pan and refrigerate uncovered for 12 hours to dry-brine.
  3. Mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and cornstarch to create the signature rub. Apply to the chicken after the brining period.
  4. Preheat your electric smoker (Masterbuilt, Pit Boss, or Traeger) to 225°F (107°C) using hickory or fruitwood chips. Place the chicken on the grates.
  5. Smoke the chicken, spritzing with apple juice and vinegar mixture every 45 minutes, until the internal temperature reaches 160°F in the breast.
  6. Let the chicken sit for 15 minutes until the internal temperature carries over to 165°F.