Two Chickens With The Backbones Removed And Cut Into Halves
1/4 Cup Of Spice Rub (You Can Use Your Favorite Spice Rub Or Make My Recipe Published On This Web Site On 8/24/10)
1 and 1/2 Cups Of Barbecue Sauce (You Can Use Your Favorite Barbecue Sauce Or Make My Recipe Published On This Web Site On 6/1/10)
A Weber Charcoal Grill Set-Up For Indirect Cooking As Follows-
Top (Lid) And Bottom Vents Opened Half Way
Drip Pans Placed In The Center Of The Charcoal Grate
A Generous Amount Of Hot Charcoal Briquets Piled On The Sides Of The Charcoal Grate Adjacent To The Drip Pans
Using your hands, rub the chicken all over (including under the breast skin) generously with the spice rub.
Place the half chickens on the cooking grate of the charcoal grill directly over the drip pans. Close the lid.
Let the chicken cook without lifting up the lid for 1 1/2-2 hours. The chicken is cooked when the juices run clear. You can check for doneness by gently inserting a fork between the chicken leg and the thigh.
Brush the chicken with the barbecue sauce when the chicken is fully cooked. Otherwise, the barbecue sauce will burn. Let the chicken rest for 10 minutes before carving.