Spatchcock Chicken | Gateway Drum Smoker | Heath Riles

WHAT HEATH USED IN THIS RECIPE:

• Heath Riles BBQ Pecan Rub
• Heath Riles BBQ Chicken Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• Gateway Drum Smoker
• Black Gloves
• Stone + Wood Cutting Boards
• YETI Rambler 30 oz
• Thermapen Mk4
• Royal Oak Charcoal
• Royal Oak Tumbleweeds

INGREDIENTS:

• Whole Chicken
• Olive Oil
• Heath Riles BBQ Chicken Rub
• Heath Riles BBQ Pecan Rub

ALABAMA WHITE BBQ SAUCE INGREDIENTS:

• 2 cups Mayo
• 1/2 cup Apple Cider Vinegar
• 1/8 cup prepared Horseradish
• 2 tbsp fresh Lemon Juice
• 1 1/2 tsp freshly ground Black Pepper
• 2 tsp spicy Mustard
• 1 tbsp Heath Riles BBQ Garlic Jalapeño Rub
• 1 tbsp Sugar

DIRECTIONS:

1. Remove chicken from packaging, dry off.
2. Cut out the backbone of the chicken to spatchcock.
3. Remove the innards of the chicken.
4. Coat the chicken in olive oil.
5. Season chicken with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Pecan Rub or seasoning of your choice.
6. Put chicken on the cooker, we used the Gateway Drum Smoker and cooked at 300º.
7. Flip chicken at the one hour mark and check the temperature, ours was around 130º.
8. Flip chicken again after 30 minutes and pull at 160º-165º.
9. Allow chicken to rest. Top with Alabama White Sauce if you wish, recipe above.
10. ENJOY!

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