Preheat your smoker to 185°C.

Sprinkle the bi-carb onto the skin of the chicken and place in the fridge for up to 6 hours to dry out.

Season generously with the Grill Society Kickin' Southwest BBQ Rub and smoke until the internal temperature reaches 70°C.

Combine the Grill Society Signature BBQ Sauce, 1 tbsp garlic, 1 tbsp hot honey & 2 tbsp chipotle in adobo and start brushing onto the chicken.

Brush every 5-10 minutes until the internal temperature of the chicken reaches 74°C.

Rest for 5 minutes once at temp, then dig in!

Enjoy.