For the sauce: 1/2 cup brown sugar 2 Tablespoons chili powder 1/2 teaspoon freshly ground black pepper 1 Tablespoon onion powder 2 teaspoons garlic powder 2 teaspoons celery salt Dash of cayenne pepper 2 cups ketchup 1/4 cup yellow mustard 1/4 cup white wine vinegar 1 Tablespoon lemon juice 3 Tablespoons Worcestershire sauce
Optional: spray bottle filled with apple juice
Using a charcoal grill, place the coals on one side of the grill. Place a aluminum tray on the opposite side and fill with water. Put the grill rack over the top.
Meanwhile, combine all the ingredients of the spice rub in a medium bowl. Rub the spice mixture all over the chicken. When the grill reaches 230-250 degrees F, place the chicken on the grill rack over opposite the coals, over the water. Continue to grill the chicken over indirect heat, maintaining the temperature at 230-250 degrees F, turning every 30 minutes or so and spraying wih apple juice. The chicken will take about 2-1/2 to 3 hours to fully cook. When the chicken is done, slather on the sauce and let cook 5 minutes. Turn the chicken and sauce the other side. Cook for an additional 5 minutes. Remove the chicken from the grill and tent with foil to keep warm; let rest 5 minutes before serving.
You can also barbecue this chicken with a gas grill just heat one side of the grill on low heat and place the chicken on the off side of the grill.