Chef notes
This recipe starts with whole chickens (cut in half), which are fairly inexpensive and smoke quickly. Plus, keeping the meat on the bone helps retain moisture. The rub acts as a penetrating, dry brine and, because the chicken skin can get rubbery after it’s smoked, the grill helps the skin crisp up while sealing in the flavor.Hugh Mangum’s cookbook “Barbecue: Smoked & Grilled Recipes From Across the Globe” is available now.
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Chicken
