Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets to each pile.

Cut out the backbone – Take the chicken out of the refrigerator and bring your chicken to room temperature. Rinse the chicken in cold water and pat dry with paper towels. With the breast side down, cut out the backbone with poultry shears.

Press on breast bone – Flip the chicken over, and with the palm of your hand, press FIRMLY firmly on the breasts to break the breast bone. This will allow the chicken to rest flatly on the grill grate.

Add the chicken rub – Liberally apply the chicken rub all over the chicken and pat it on, covering all parts, nooks and crannies included.

Place the spatchcock chicken on the Weber Kettle grill grate – Place the spatchcock chicken in the center of the Weber Kettle grill grate and grill indirectly for two hours, or until a meat thermometer reads 165 degrees inserted into the thickest part of the chicken breast. Add more charcoal to both piles of the coals as required.

Remove the chicken from the Weber Kettle– Cover the spatchcock chicken with foil and let it rest for 15 minutes. Carve the leg and thigh from the chicken and carve the breast meat off the breast bone.