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My rather simple method turns out a lip-smakin' chicken. Rinse
chicken then skake rub inside and out. Don't go too heavy on the
rub.
My rather simple rub recipe is 40% paprika, 40% dry mustard, 20%
whatever (garlic powder, cayanne, black pepper, etc.)
Cram the bird on one of those wire stands, and cook 4 hours with
the temp, gage on the left side of ideal (if using brinkman). Pretty
low heat, in other words, 190 +/- ??
I prefer hickory over mesquite.
My above method is for when I'm feeling lazy and not all that
creative, but still turns out a bird that my friends rave about.
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Smoked Chicken 03