Then I put it in my Bradley smoker over pecan (surprise) smoke set as high at will go. In the dead of winter, that is only about 250 F. That is enough to cook the chicken but not enough to crisp the skin. So I only cooked it to an internal temperature of 150 F so I could finish it on my Weber Barbecue to crisp the skin.
After about 2 hours it was up to an internal temperature of 150 F. I pulled the chicken and put it, skin side down, on the barbecue at medium low.
Normally, I would just brush it with my homemade barbecue sauce (you can use your favourite store bought if you want). But as I had used a sweet rub, I added a little hot cajun spice mix to the sauce. If you don’t like heat, don’t bother.
Watch the chicken carefully. It will be juicy and can easily flare up. If it does, move the chicken immediately to another area of the grill. After 10 to 15 minutes, the skin should be crispy and browned. Turn the chicken over and brush the skin side with barbecue sauce. Cook until the internal temperature in the breast is 170 F and the thigh is 165 F.
Cut the chicken up by cutting the drumsticks off, cutting the wings off, cutting the thighs off, splitting the breast into halves and cutting the halves into quarters.
We served this with french bread and salad.
Edited by Disco - 2/2/14 at 3:39pm