Hey there, BBQ lovers! If you’re ready to elevate your backyard grilling game, you’re in for a treat with Matt Pittman from Meat Church BBQ. In this tantalizing video, he shows us how to prepare a spatchcock chicken on the smoker, and trust us, you won’t want to miss out on these juicy results!
The Brining Magic
First off, Matt starts with a whole chicken and works his magic by brining it in the signature Meat Church Bird Baptism Brine. This step is the secret weapon to locking in all that delicious moisture and flavor. If you want tender, juicy chicken, this is a must-do!
Getting Spatchcocked
Next up, it’s time to spatchcock the bird. Don’t worry; Matt makes this technique look super easy. By removing the backbone, he opens it up for even cooking on the grill. You’ll be amazed at how much better it cooks!
Seasoning & Cooking
Now, let’s talk about flavor! Matt generously seasons the chicken with his Meat Church Honey Bacon BBQ Rub, which adds that sweet and savory depth we all crave. He then fires up the Traeger pellet grill to get that perfect roast. The goal? A golden, crispy skin that’s as delicious as it looks!
The Finishing Touch
But wait, there’s more! To elevate the flavor even further, Matt finishes the chicken with his Meat Church Holy Cola BBQ Sauce. This glaze is what dreams are made of—sweet, smoky, and sticky! It creates that perfect bite that’ll have everyone coming back for seconds.
Whether you’re a seasoned pro or just diving into the BBQ world, Matt’s friendly guidance makes this recipe accessible and fun. So, grab your ingredients, fire up the smoker, and get ready to impress your friends and family with a spatchcock chicken that looks and tastes incredible!
Don’t just take our word for it—head over to Meat Church BBQ for the full video and experience all the smoky goodness for yourself. You won’t regret it!
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