Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
Preheat the oven or smoker to 225 degrees F.
Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark. For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Butch Lupinetti, BBQ Pit Master