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Whole Bird w/ AWS

ForensicBBQ
Spatchcocked chicken, coated with Alabama White Sauce.
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Ingredients
  

Bird

  • 1 Whole Chicken Spatchcocked
  • Favorite Bird Seasoning Proprietary
  • 1.5 Cups Barbecue Sauce Alabama White

Alabama White Sauce

  • 1 Cup Mayonnaise
  • 1/3 Cup Apple Cider Vinegar
  • 1 Tsp Worcestershire Sauce
  • 1 Tsp Coarse Black Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Cayenne Powder
  • 1 Tbsp Water to thin if necessary

Instructions
 

  • Preheat smoker for 275 degrees
  • Spatchcock: Take a heavy-duty set of cooking shears and cut each side of the bird backbone and remove it. Flip it, tuck the wings behind the top to lay flat. (I've also seen the legs turned in to stay flat as well - I did not for this one)
  • Heavy seasoning all over the bird - Place on the grates until IT ~160ish
  • Coat with Alabama White Sauce, back on grates until 170F Internal Temp (20-30ish min)
  • Optional: Flash high temp grill to ensure skin is bite through.
  • Remove from grates and into half-pan. Coat with sauce and cut it up!

Notes

Times for this particular cook:
2:45p - On the grates
4:15p - Sauced (160F IT-ish)
4:45p - Off the grates and covered with sauce