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1
In a pot, combine the water with the salt and sugar and cook over moderate heat, stirring, until the salt and sugar dissolve.
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2
Let the brine cool to room temperature.
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3
Set three large oven-roasting bags in a large roasting pan.
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4
Put a chicken in each bag and pour one-third of the brine in each.
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5
Tie the bags and refrigerate for 4 hours.
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6
Set up a grill for indirect grilling: Light 5 pounds of the charcoal on one side of the grill and hang a grilling or oven thermometer on the opposite side of the grill.
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7
Remove the chickens from the brine and pat dry.
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8
In a bowl, combine the smashed garlic, scallions, fennel, jalapeno and ancho.
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9
Toss with 2 tablespoons of the Wild Game Rub and stuff into the chicken cavities.
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10
Tie the legs together with string.
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11
Rub the outside of the chickens with the minced garlic and 1/2 cup of the Wild Game Rub.
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12
Set the chickens breast side down on the grill opposite the coals.
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13
Cover and cook at 325 to 350 for 1 hour.
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14
Add the remaining 5 pounds of charcoal to the grill as needed to maintain the temperature.
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15
Turn the chickens, cover and cook until an instant-read thermometer inserted in the inner thighs registers 160, about 1 hour and 30 minutes longer.
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16
Transfer the chickens to a carving board and let rest for 10 minutes.
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17
Carve the chickens and serve.
