This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it!
- 10 cups cold water
- 2 cups golden brown sugar, packed
- 1 tablespoon coarse salt (like Sea Salt)
- 2 (3 1/2-4 lb) roasting chickens, halved lengthwise
- 1 cup barbecue sauce
DRY SEASONING RUB
- 3 tablespoons fresh coarse ground black pepper
- 3 tablespoons dark brown sugar
- 3 tablespoons paprika
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
- Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
- Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
- Cover and refrigerate overnight.
- Preheat oven to 300 degrees.
- Drain chicken and pat dry.
- Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
- Brush each half with 2 tablespoons barbecue sauce.
- Sprinkle with 1-1/4 teaspoon of Rub.
- Turn halves over and repeat.
- Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
- THIS IS WORTH THE EFFORT!
- If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.