Smoked Half Chicken

Ingredients

• 1 whole chicken, approx. 2kg (size 20)

• 3 tbsp Rub & Grub MacGyver All Purpose

• 1 1/2 cups of your favourite BBQ glaze
• Vegetable oil spray

Directions

1. Prepare your BBQ for indirect cooking at 135°C/275°F. For this recipe we used a Weber Go-Anywhere with a Rub & Grub 200mm GA Riser and Rub & Grub GA Charcoal Baskets.
2. Place the whole chicken breast side down on a cutting board. Make a cut down each side of the backbone, then discard it. Separate the chicken into two halves by cutting through the middle of the breast bone, continuing through the skin.
3. Season each chicken half liberally with Rub & Grub MacGyver AP then leave them to marinate for 30 mins.
4. Add a couple wood chunks to the coals. We like to use pecan or nectarine for this recipe.
5. Place the chicken skin-side up on the cooking grate and smoke it for 30 minutes.
6. Check the chicken's skin, if it's looking a little dry lightly spray it with vegetable oil. Continue to cook for another 30 minutes.
7. Warm your favourite BBQ glaze in a small saucepan over medium heat. We like to use Smokin Mangoes Mango Habanero Rib Glaze for this recipe.
8. At the 1 hour mark, check the temperature of the chicken. When its internal temperature reaches 71°C/160°F it's time to glaze.
9. Brush the warm glaze over each chicken half then continue to cook until the internal temperature reaches 74°C/165°F in the breast and 80°C/175°F in the thigh.
10. Remove from the smoker and rest the chicken for 10 minutes before serving.

Recipe Note

When checking internal temperatures of meat always insert the meat probe into the thickest part.