Barbecued Chicken Halves

• 4 each Chicken Halves
• 2 cup Barbecue Sauce
• 1 quart Water
• 1 cup Sugar
• 1 cup Kosher Salt
• 1/4 cup Molasses
• 2 tbsp Cajun Seasoning
• 2 tbsp Granulated Garlic
• 1 tbsp Ground Black Pepper
• 3 quart Cold Water

1. Place 1 quart of water into a sauce pan over medium-high heat.
2. Add salt and sugar, stir well and then bring to a boil.
3. Once mixture comes to a boil, add molasses and spices and return to a boil, then immediately remove from the heat.
4. Add the 3 quarts of cold water to the brine to reduce the temperature.
5. Place chicken halve into the cooled brine and make sure they are completely submerged.
6. Brine, under refrigeration for 4-8 hours.
7. Set up the grill for indirect cooking (smoking).
8. Place the chicken halves over the central drip pan and add wood.
9. Cook at 250-275F for approximately 1 hour, then begin brushing the sauce onto the chicken.
10. Repeat saucing every 10-15 minutes until chicken reaches an internal temperature of 165F (measured with a probe thermometer in the thickest part of the thigh.
11. Allow to rest for at least 10 minutes before serving.

chicken, barbecue sauce, water, sugar, kosher salt, molasses, cajun seasoning, garlic, ground black pepper, water

Taken from cookpad.com/us/recipes/335909-barbecued-chicken-halves (may not work)