2 days prior to cooking, make a simple brine of water, salt, brown sugar, and garlic. Fully submerge the chicken in the brine and refrigerate for 24 hours.

After chicken is in the brine for 24 hours, remove from brine and pat dry and allow to air out on a rack in the refrigerator overnight.

An hour or so before cooking chicken, brush with olive oil and sprinkle Bill Kamp’s seasoning over the chicken.

Place the chicken on grill for indirect heat (not directly over the charcoal).

If the fire is 275 degrees, let the chicken cook for 1 hour 15 minutes. Keep the hood of the grill closed as much as possible so as to maintain consistent temperature and smoke.

Remove from grill and let rest for 15 minutes and then you should be ready to go!!