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- Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
- Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
- After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
- Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
- Mix together 1 cup of mayonnaise and 1/4 cup of Jeff’s original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
- Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
