|1 tbsp||garlic powder|
|1 tsp||black pepper|
|1 tbsp||chilli powder|
|1 tbsp||dried thyme|
|1 tbsp||brown sugar|
|whole chicken — back bone removed|
|1/4 cup||butter — softened|
|2 tbsp||olive oil|
Mix all the dry rub ingredients together and set aside.
Take ¼ cup of softened butter and mix with 1 tbsp of the prepared dry rub. Mix the remaining 3 tbsp of dry rub with the olive oil and set aside.
For the chicken: begin by slowly separating the skin from the breast meat and spread the seasoned butter under the surface of the skin above the chicken breasts. Then cover the whole chicken with the wet-dry rub mixture. Place the chicken flatty skin-side up in a small foil container.
Before preheating your grill, fit your Weber smoker box with about 1½ cups of wood chips, chunks or twigs directly on the flavoriser bars (or on one of the sides close to the lid vent gap). In case your Weber does not have a smoker box, a foil cracker can be used instead.
Preheat your Weber grill for indirect cooking on low heat at 140 to 160°C (fit a roasting rack and shield on the cooking grate for a more even smoke and cook).
Begin cooking when the grill is preheated to temperature and fully smoking. Place the chicken flatty on the grill and smoke for about 3 hours or until fully cooked.
Allow the chicken to rest when done smoking.
Serve the smoked chicken with rustic chips and fresh chimichurri sauce.