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1
In a small mixing bowl combine the salt, thyme, mustard, paprika and white pepper.
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2
Cut up the chicken (if using whole) into parts - breast halves, wings, legs, and thighs.
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3
Save any unused pieces (backs, wing tips, etc.)
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4
for stock, if you desire.
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5
Trim off any excess skin and fat.
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6
Season the pieces all over with the spice rub.
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7
Let stand for 30 min to overnight; refrigerate if holding more than an hour, but remove from refrigerator about 20 min before cooking.
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8
Build a moderately hot fire (about 30 briquets) in the center of a covered grill, or preheat a gas grill with half the burners set to medium, the others to low heat.
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9
Soak the smoking chips in enough water to cover for about 20 minute.
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10
If using a gas grill, wrap the chips in aluminum foil and poke holes in the top.
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11
When the coals are beginning to be covered with ash, return any loose coals to the center and lay the smoking chips on or against the fire, and set the grate in place.
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12
Working quickly, arrange the chicken on the grill.
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13
Cover the grill, adjust the vents to a little more than half open, and cook 10 minute.
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14
Remove the lid and turn the chicken, move the least cooked pieces closer to the heat.
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15
Replace the cover and check again in another 10 minute.
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16
Total cooking time will be 30-40 minute.
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17
On the last couple of turns, brush with a little of the barbecue sauce.
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18
Test for doneness, when pierced - juices run clear.
