Smoky Picnic Chicken

Ingredients 

- 1/2 cup of salt

- 1/2 cup of brown sugar 

- A whole chicken 

- 3 tablespoons of Warm Smoky Rub 

Method

1. Make the Brine: In a large pot, combine salt, brown sugar, and four cups of water. Bring to a boil, stirring until the salt and sugar are fully dissolved. Remove from heat and allow the brine to cool at room temperature.

2. Prepare the chicken: Using a sharp knife, carefully remove the backbone from the chicken and then cut the chicken in half. Submerge the chicken halves in the cooled brine, cover and refrigerate overnight.

3. Season the chicken: The next day, remove the chicken from the brine and place it on a cutting board. Sprinkle the warm smoky rub over the chicken, rubbing it into the meat evenly.

4. Prepare the BBQ for smoking: If using charcoal, add wood chips to the coals. For gas grills, place wood chips in a foil package with a few slits on the top, or utilize a smoker attachment (pictures below). Heat the BBQ and ensure it reaches a smoking temperature before adding the meat.

5. Cook the chicken: Place the chicken halves on the preheated BBQ, close the lid, and smoke for approximately 30 minutes. Check the internal temperature of the chicken every five to ten minutes using a thermometer inserted into the thickest part. Remove the chicken from the BBQ when the temperature reaches 74 degrees Celsius.

6. Serve: Once cooked, remove the wings and legs from the chicken and slice the remaining meat. Arrange the chicken pieces on a serving platter and serve alongside your favourite salad and vegetables