 
This is a Texas style chicken season with our beef rub. It's going to give you a pepper punch that is glorious on smoked yard bird. Dunk in in the optional Alabama White Sauce and man.....it's so good!
Meat Church How To YouTube Video:Â https://youtu.be/bofoCq2tvE8
Ingredients:Â- 1 Whole Chicken
- Meat Church Holy Cow (sub salt & pepper)
- 1/2 stick butter, melter, for basting
Prepare your smoker
Prepare your smoker at a temperature of 300 degrees. We used hickory wood for this cook, but mesquite and pecan would be good choices as well.Â
Prepare the chicken
I prefer to spatchcock my chicken. That means to remove the back bone with a sharp knife of pair of poultry shears. I take this one step further and remove the breast bone. This technique will allow the chicken to lay flat which allows it to cook more evenly, presents better and is easier to carve. Watch this YouTube video at the top of this recipe for a great tutorial on this method.
Season the chicken liberally on all sides with our Holy Cow. As stated in the description this will be a pepper forward bite. You are certainly able to replace with whatever rub you love. It's also a good idea to get some rub underneath the skin if you like.Â
Smoke the chicken
Place the chicken on the cooking grate. Cook times will vary depending on weight. This cook took 1:40 for a 5.5 lb bird.Â
Baste with melted butter a couple times during the cook.
Remove the chicken when it reaches 160 degrees internal temp in the deepest part of the breast using your Instant Read Thermometer. The chicken will continue to carry over cook due to the radiant heat and get to 165. Removing by 160 will keep it from drying out.Â
Optional Alabama White BBQ Sauce
Dunk the chicken into Alabama White Sauce as soon as it comes off the pit. Let the chicken rest for 10 - 15 minutes and the sauce will thin out.Â
https://www.meatchurch.com/blogs/recipes/alabama-white-sauce
Like I always say.....do as you teach your kids. Don't knock this sauce until you have tried it!
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