re: Bbq chicken

Brine chicken (on the bone) for 3 hours, pat dry and apply rub. Let sit in fridge for an hour. Indirect heat on the grill with some wood chips. I like either pecan, or hickory/red oak mix. Cook till done. Apply a mustard passed sauce to glaze. I like Jay Ducote's Mustard Molasses or Lem's Meat Varnish. Eat.

Or

I do all of the above with whole chicken, brine for 5 hours, and cook on a rotisserie over coals until done, glaze with sauce.