Windy City Spatchcocked Chicken
Ingredients
The Butcher on Whitlock Whole Chicken
Lane’s Signature Brine
Fire and Smoke BBQ Co. Windy City Rub
Cook
We brined this beautiful whole chicken in Signature Brine for approximately 24 hours before dusting it lightly in Windy City Rub.
It was smoked on the Traeger at 225° for one hour, then we increased the grill temp to 375° until the internal temperature (IT) hit 157°.
Tools
Grill: Traeger Grills
Board: The Bull’s Indian Rosewood w/Blue
Knife: Messermeister Custom 8” Chef’s Knife
Thermometer: Thermoworks Thermapen ONE and MEATER MEATER+
