South Carolina pitmaster and cookbook author Rodney Scott says you’ll have a hard time going back to oven-barbecued chicken after you try this version, which features both his Rib Rub and Rodney’s Sauce. The recipes are featured in his new cookbook, “Rodney Scott’s World of BBQ” (Clarkson Potter), along with how-tos for barbecue sauces, sides and mains.
Smoked Chicken
Serves 4 to 6
Ingredients
2 whole chickens (3 to 4 pounds each), spatchcocked and halved through the breastplate (a total of 4 halves)
3 tablespoons Rib Rub
4 cups Rodney’s Sauce
Directions
Fire up your grill to between 225 and 250 degrees.
Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Close the grill and cook until the bone sides are nicely browned, about 1 hour and 30 minutes, being careful to maintain a steady grilling temperature between 225 and 250 degrees.
Mop the skin side with the sauce, then flip the chickens and mop the bone side with sauce as well. Close and cook until the thickest part of the thigh reaches 165 degrees, about 1 hour.
Mop the chickens once more. Take them off the grill and allow them to rest for 5 minutes before serving.
— From “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, $30)
