Smoked Chicken

Hey! I made something that didn't come out of a Cook's Country magazine! This one's from the Internet. Specifically, I spent a while browsing the Amazing Ribs site and decided to try the smoked chicken recipe posted there.

Sweet Georgia's Brown Smoked Chicken
From AmazingRibs.com
1 chicken (mine was ~1.2kg and came already spatchcocked and injected with brine)
1/2 tsp. coarse sea salt per lb. of meat (only if bird is not pre-seasoned/brined)
4-5 Tbsp. Meathead's Memphis Dust

1. If chicken is fully in tact, either spatchcock it or cut it in half with kitchen shears.
2. If chicken has not already been brined or seasoned, rub with salt (dry brine).
3. Dust chicken on all sides with spice mix.
4. Preheat grill, adding desired wood chips/chunks. (I used a divided smoker box full of whiskey barrel chips. Half dry, half wet.)
5. Adjust burners to achieve a temperature of ~325F and indirect heat.
6. Cook chicken, skin side up, over indirect heat for ~2 hours with legs pointing toward the hotter side of the grill.
7. If desired flip skin side down over direct heat for a few minutes to crisp the skin just before serving.
8. Chicken can be cut into parts or pulled for sandwiches.

This chicken smelled heavenly while cooking and tasted even better! We served it with creole potato salad, oil and vinegar coleslaw, grilled corn on the cob, and some old-fashioned lemonade for a complete summer barbecue meal. Phenomenal!

Meathead's Memphis Dust
6 Tbsp. firmly packed brown sugar
6 Tbsp. granulated sugar
1/4 c. sweet Hungarian paprika
2 Tbsp. garlic powder
1 Tbsp. ginger powder
2 Tbsp. peppercorns
2 Tbsp. dehydrated onion
1 1/2 tsp. rosemary

1. Grind peppercorns, onion, and rosemary into a fairly uniform looking powder.
2. Add remaining ingredients and stir until well-combined, breaking up any chunks of sugar or other clumps that form.