Prepare ceramic smoker or other bbq grill for indirect cooking at 275 degrees F (140 degrees C).
Whole Chickens (6 lb)
on cutting surface breast side down. Remove backbone by making cut down each side. Make another cut through middle of breast bone continuing through skin separating the chicken into 2 halves.
Season both sides of each chicken half with
All-Purpose Spice Rub (1/4 cup)
followed by a light coat of
Barbecue Rub (1/4 cup)
Add a couple chunks of pecan wood to the hot coals.
Smoke chicken for 1 hour then insert meat probe into thickest part of breast. Set the thermometer alarm for 160 degrees F (70 degrees C).
Peach Boucan Sauce (1/2 cup)
Barbecue Rub (1 cup)
Butter (2 Tbsp)
in a small sauce pan over medium heat. Stir to combine, about 5 minutes.
When internal temperature reaches 160 degrees F (70 degrees C) in breast, brush warm glaze over the each chicken half.
Continue to cook until internal temperature reaches 165 degrees F (75 degrees C) in breast and 175 degrees F (80 degrees C) in thigh. Juice should run clear.
Remove from smoker and rest for 15 minutes before serving.