J And R's Barbecued Chicken

Poultry

1 - 3.7 lb chicken
Salt and pepper
***BASTING SAUCE***
1/2 cup Butter
1/8 cup Lemon juice
1 teaspoon Celery salt
1 teaspoon Garlic powder
1 teaspoon White pepper
1 teaspoon Paprika
1 teaspoon Onion

A great way to do chicken although I split it down the back and put it spread eagle on the rack. I have been using a recipe from The All-American Barbecue Book, one of the few recipes I haven't altered severely (at least mostly). The last time I did it I split a 3.7 lb chicken and salt and peppered it first thing before firing up the Q and making the basting sauce. Bring slowly to a boil and take off heat. I smoked it at 225 - 250 degrees for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in).