Memorial Day Highway Chicken

• Wood chips
  Soak the wood chips in water at least an hour before starting up the grill.
• 1 can of beer
  To get the grill started, put a drip pan filled with beer on one side of the grate, and the coals on the other. You will be cooking the birds over the drip pan.

The Rub

• 3 Tablespoons Sea Salt, 4 Tablespoons Black Peppercorns, 4 Tablespoons Garlic Powder, 8 Tablespoons Brown Sugar, 4 Tablespoons Mustard Seed
  If you have a small food processor, put everything in the bowl and mix thoroughly.
• If you don’t have a small food processor, then put all ingredients in a non-reactive bowl and mix everything thoroughly. Break any lumps of brown sugar using the back of a spoon, or use your fingers.
• Use about 2 to 3 tablespoons of rub for every 2 pounds of chicken.

The Glaze

• 2 Tablespoons Honey, 1 Tablespoon Mustard, 1 Tablespoon Olive Oil
  Stir the glazing ingredients until you have a smooth sauce.

Flatten Birds

• 2 Cornish hens
  Cut out the spine,
• Blot dry using paper towels,
• Fold it open and push it flat,
• Stick in two steel skewers crosswise to keep it flat,
• Dry Rub
  Use your fingers to rub the dry rub on the skin and all the crevices. Make sure that you put some in the cavity of the chicken, too.
• Put the chicken skin side down, legs facing the coals over the drip pan, and roast for a half an hour
• Glaze
  Turn skin side up, legs facing away from the coals, and start putting the glaze on. Glaze every five minutes or so.
• Brush the glaze on all sides of the meat during the last half hour of smoking. Make sure you cover all corners and crevices!
• Repeat mopping every five or ten minutes or so in order to build up a nice and thick layer of shiny glaze.
• You should be all done in an hour. The chicken is done when it reaches an internal temperature of 165 F / 73.8 C. Use an *instant-read thermometer in the thickest part of the thigh.