Start off by prepping your whole chicken and then spatchcock your bird by removing the backbone with kitchen shears. Once it’s removed, flip it over and push it down on its breast until you hear it pop.
In a large mixing bowl add the buttermilk and hot sauce, whisk until well combined. Place the chicken in the buttermilk brine and put it in the fridge for a minimum of 4 hours and up to 24 hours.
When the time expires remove it from brine and then wash it off with water. Pat dry with paper towels and in a bowl add the chicken rub. Kosher salt, pepper, chili powder, smoked paprika, oregano, basil, onion powder, garlic powder, and mustard powder, hand mix.
Spray your chicken with duck fat spray, this is your binder. Season the chicken underneath, top and under the skin, season generously.
Set your smoker up at 250 degrees and add apple wood chunks for smoke. Place the chicken breast side down and smoke. Remove at 165 degrees internal temperature. Check the temp in the thickest part of the chicken, it’s breast.
During the time your chicken is smoking, make your chipotle bbq sauce.
Place a saucepan over medium heat and add your ingredients in this order. Ketchup, tomato paste, mustard, honey, apple cider vinegar, chipotle, adobo sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, black pepper and kosher salt. Simmer for 6 mins and then add 1/4 water. Simmer for 2 mins and then remove. Let cool and then bottle for serving.
Remove the spatchcock chicken out of the smoker at 165 degrees internal temperature. Let rest for 5 mins and add parsley as garnish.
You can sauce the bird or serve it separately.
Serve and enjoy!
