In a bowl on small plate, mix softened butter, granulated garlic, salt with a fork. Add sauce, mixing until smooth.

Use your fingers or the back of a spoon to gently separate the skin from the breast and thighs, being careful not to tear it.

Spread the spicy garlic butter under the skin.

Drizzle with olive oil, rubbing all over the outside of the chicken. Sprinkle with season salt or dry rub. Truss the chicken with butcher twine.

Set up for indirect heat at 300°F with your favorite hardwood lump charcoal. Add a chunk of hickory for extra smoke if desired.

Place the whole chicken on the grill, breast side up. Close the lid and cook until the internal temperature reaches 165°F in the thickest part of the thigh, about 1 1/2 –2 hours depending on size.

Remove the chicken from the grill and let it rest 10 minutes before carving or shredding.