Instructions

1. 1
   Combine salt, honey, and vinegar in a gallon size zip-top bag until salt has dissolved. Add ice and shake until ice is almost completely melted and mixture has cooled down. Insert chicken pieces and refrigerate 1½–2 hours, turning once.
2. 2
   Place a good amount of hickory chips in the bottom of a large roasting pan. Place a roasting rack in that pan. Set aside.
3. 3
   Drain chicken and discard mixture. Pat dry with paper towels and season chicken liberally on both sides with rub. Gently pat into meat and refrigerate for at least 1 hour (more rub will stick if you wear gloves).
4. 4
   Toss chicken pieces in barbecue sauce. Place on the prepared roasting pan and insert 1 probe thermometer into one of the breasts and one into the thighs. Bake in the center of a 375°F oven until both the thigh and the breast's internal temperature reach 165°F.
5. 5
   Bring remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes. Set aside.
6. 6
   Remove and cover with aluminum foil. Let rest 10 minutes. Serve warm with remaining sauce.