• To spatchcock the chicken, first take your kitchen shears and cut along the spine, starting at the bottom of the bird and continuing all the way to the neck. Then repeat the process on the opposite side of the spine, to remove it completely.
• Next, flip the bird over to spread the legs and breasts out. Using a small amount of pressure in the center of the breast, use your hand to press down and break the sternum of the bird. Doing this helps to achieve an even cooking surface.
• Now that your bird is prepped, apply your binder and start seasoning with Weber Roasted Garlic Herb seasoning first, then with your Weber KC BBQ Rub. Let your bird rest while you fire up your pit to 250F.
• Once the chamber reaches temp, place your bird directly on the grates and roll smoke for up to 2 hours. Melt your butter and add Weber KC BBQ Rub to make a BBQ butter baste and baste chicken every 15 mins to protect the skin color.
• Once your bird reaches an internal temp of 160F in the thigh, pull your chicken and let it rest for 15 minutes. Apply your Calabama Sauce and dig in.

Calabama Sauce

• Add all ingredients to jar and shake well. Once all ingredients are combined, your sauce is ready!