Make whole chicken under a brick with perfect charred crust in 30 minutes or less.
Brush skin-side of chicken with oil. Rub Applewood Rub evenly over chicken.
Place chicken, skin-side down on grill over medium heat. Place foil-wrapped brick on top of chicken.
Grill 10 to 15 minutes. Remove brick using tongs; turn chicken and place brick back on top. Grill 10 to 15 minutes longer or until cooked through (internal temperature reaches 165°F in the thigh).
To Butterfly Chicken: Using poultry shears or kitchen scissors, cut along both sides of backbone to remove it. Flatten chicken by pressing firmly down with both hands so it resembles one large flat section. (Or ask the butcher where you shop to butterfly and flatten the chicken for you.)
CAUTION: Bricks are heavy and can be awkward when handling so use caution when handling. Bricks may also retain heat for up to 60 minutes after being removed from grill.