1 (4-1/2 lb to 5 lb) chicken, trussed (ask your butcher to do this)
Barbecue Sauce, at room temperature
To make the dry rub, combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, dry mustard, chili powder, and cayenne in a bowl. Pour 1/4 cup rub into a smaller bowl and store the remaining rub in a container for future use.
Preheat the smoker to 250°F. Coat the entire surface of the trussed chicken with the rub. Place the chicken in the smoker and smoke for 3-1/2 hours.
Brush the chicken with half of the barbecue sauce and continue to smoke for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F. Remove the chicken from the smoker to a cutting board. Tent the chicken with aluminum foil and let rest for 5–10 minutes. Heat the remaining barbecue sauce in a saucepan. Remove the twine, carve the chicken, and serve with the remaining sauce.
Makes 3–3-1/2 cups
2-1/2 cups ketchup
1/2 cup (packed) dark brown sugar
1/4 cup molasses
3 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1 tsp liquid smoke
1 tsp kosher salt
1/8 tsp cayenne
Put the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, liquid smoke, salt, and cayenne in a saucepan over high heat. Stir continuously until the sugar has dissolved and the ingredients are well combined. Lower the heat to medium and cook for 5–10 minutes, stirring occasionally.
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