To split your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you.
Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side.
Once one side is free, begin slicing the opposite side of the backbone out until it is completely free.
Set the backbone aside to use for stock later. Flip the chicken over and find the breast bone in the middle.
Carefully peel it out or cut it out with a knife. Separate the two sides and repeat for all the chicken.
Next, seasoning generously with my Sweet Carolina Blonde rub all over the bird. Set to the side until ready to cook.
Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor.
Add the chicken to the smoker to cook for 2-2.5 hours or until it reaches 175F internal.
Once the chicken is done, pull it off and let it cool.
Dip or glaze with the Alabama White Sauce at the end, serve and enjoy!