Smoked Half Chickens with Yes, Dear Yellow Sauce

Cut the whole chicken in half, removing the backbone if necessary. Trim away any excess fat or loose skin and pat the chicken completely dry with paper towels.

Place the chicken halves skin-side up on a wire rack over a sheet pan.

Season the chicken generously with Heath Riles Beef Rub, making sure to get the rub evenly over all sides of the chicken and underneath the skin where possible.

Place the uncovered chicken in the refrigerator and let it dry brine for 4–12 hours. The rub will season the meat while the uncovered refrigeration helps dry the skin.

Remove the chicken from the refrigerator approximately 30 minutes before cooking. Do not rinse the chicken. If the surface looks excessively wet, lightly pat it dry.

Lightly coat the chicken with olive oil or another neutral cooking oil. Apply another light, even layer of Heath Riles Beef Rub over the chicken.

Prepare your drum smoker for cooking at 300°F. Allow the smoker to stabilize at temperature before adding the chicken.

Place the chicken halves on the drum smoker skin-side up, positioning them away from the hottest part of the fire (use a water pan on the lower rack if available).

Smoke the chicken at 300°F for approximately 1½–2 hours, depending on the size of the chickens. Begin checking the internal temperature after about 1 hour.

When the chicken is nearing doneness, brush the skin generously with Yes, Dear Yellow Sauce, coating it evenly.

Return the chicken to the smoker for approximately 10–15 minutes, allowing the Yellow Sauce to set and caramelize.

Continue cooking until the thickest part of the breast reaches 165°F. The thighs should ideally reach approximately 175–185°F for a tender, juicy texture.

Remove the chicken from the smoker and let it rest for 10–15 minutes before serving.

Serve the chicken halves whole or cut into pieces, with additional Yes, Dear Yellow Sauce on the side.