Preheat the barbecue or smoker and bring to 125˚C.

The day before or at least 6 hours in advance of smoking, place the chicken in a large bowl. Sprinkle the dry rub and add extra salt and pepper toss to coat well and allow the chicken to cure covered at room temperature if the room is cool. Overwise, place in the fridge and take out 2 hours before smoking to allow the meat comes at room temperature while waiting for the right temperature in the barbecue.

Place the chicken on the griddle, skin side up. Add some wood chips if desired and If possible, set a meat thermometer into the thigh, avoiding contact with bone. Cook for 2.5 to 3 hours until the internal temperature of the thigh reads 70˚C. it may take an extra 30 minutes depending on the chicken quality and size, and continuous heat in the smoker.

Once cooked brush with the whisky glaze. And place for 5 minutes on direct heat or in a wood fired oven to allow the glaze to crisp up and become shinny and sticky.

Remove from the heat and loosely cover with foil. Set aside to rest for 10 minutes to allow the juices to settle.