Recipe courtesy of Wickles Pickles. For more information, visit wicklespickles.com.
1 whole chicken
1 Wickles Jar w/ Brine (pickles eaten or reserved)
4 tbsp olive oil
Rub of your choice
1 head garlic (sliced in half lengthwise)
3-4 fresh dill sprigs
Set EGG for indirect cooking at 163°C/325°F.
Rise chicken and pat dry. Coat in olive oil and apply rub of your choice to chicken inside and out. Reserve 2 tbsp Wickles brine to combine with oil for basting. Place garlic and dill in a jar with remaining brine. Insert jar into chicken cavity and place on EGG.
Cook for 1.5 hours. After one hour baste every fifteen minutes with brine mixture until finished.