Page 149 - Barbecue Chicken Made Easy

Method
1| Prep. Split the chicken in half or cut it into 8 parts, sprinkle the pieces with salt, and dry brine in the fridge for 1 to 3 hours. Dust both sides thoroughly with the rub. Lay it on thick.
2| Fire up. Get your smoker up to 225°F or set up the grill for 2- zone cooking and shoot for about 225°F on the indirect side.
3| Cook. Put the meat on the indirect side of the grill and add wood. Smoke for 60 to 90 minutes, or until the temperature in the thickest part of the meat (without touching bone) is 145°F. Now fire up the direct side of your grill to Warp 10, lid open, and move the chicken there, skin side down. Sear it until the internal temperature is 160°F and the skin is crispy. Watch carefully because there is sugar in this rub and it can burn.
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