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1
In a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper.
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2
Slowly whisk in the olive oil.
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3
Put the chickens in a 2-gallon resealable plastic bag and pour in the marinade.
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4
Seal and turn to thoroughly coat the chickens.
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5
Refrigerate overnight, turning a few times.
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6
Light 50 charcoal briquettes using a chimney.
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7
Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid.
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8
Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them).
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9
Combine all of the rub ingredients in a bowl.
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10
Combine the wine and apple juice in a spray bottle or small bowl.
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11
Drain the chickens.
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12
Set them on a large rimmed baking sheet and sprinkle all over with the rub, inside and out.
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13
When the coals are hot, push them to one side of the grill and set a drip pan half-filled with water on the other side.
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14
Using tongs, transfer 4 of the hot coals to the chimney to light an additional 25 briquettes.
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15
Set the chickens breast side up on the grill grate over the drip pan, with their cavities facing the coals.
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16
Cover and cook for 2 hours, spraying the chickens with the mop every hour.
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17
Check the thermometer to maintain a temperature of 250 to 275.
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18
Add more coals, 25 at a time, every hour or so as needed.
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19
After 2 hours, turn the chickens 90, still breast side up, so their sides are facing the coals.
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20
Be careful when turning the chickens to keep the juices inside the cavities.
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21
Spray the chickens with the mop.
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22
Cover and cook for 1 hour, then turn the chickens so that their opposite sides are facing the coals.
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23
Spray again, then cover and cook for 1 to 1 1/2 hours longer, until a thermometer inserted in the inner thigh reads 170.
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24
Transfer the chickens to a rimmed baking sheet.
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25
Pour the cavity juices into a serving bowl.
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26
Let the chickens rest for 10 minutes.
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27
Cut off the whole legs and transfer them to a platter.
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28
Slice the breast meat off the bone and transfer to the platter.
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29
Add any accumulated juices to the serving bowl.
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30
Serve the chicken with the juices and Kansas City-Style Barbecue Sauce.
