I started this off on Thursday morning by spatchcocking the bird, added a liberal coating of kosher salt and into the fridge to air-dry for about 12 hours. The PK got filled up with a load of Kroger's Lump (actually Royal Oak) and a hunk of hickory. The hen then got rubbed with a generous amount of Big Dick's Dry Rub. Cooked indirectly while the Grill Grates were heating up. Once the bird hit 110F It was put skinside down on the GG's to get some good color. It was finished indirectly until an IT of 160F and tented for 10 minutes. Served with Mexican street corn and barley salad. A fine meal and BD's Dry Rub is a winner on chicken!
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