Build a fire for indirect cooking with by situating the coals on only one side of the cooker, leaving the other side void (For BBQ like weber). For ceramic cooker like Kamado Joe and The Big Green Egg use the plate setter or heat deflector for indirect cooking. Add a few small hickory wood chunks for flavour.
In a small bowl, combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up (very important!).
When the grill temperature reaches approximately 300 degrees F, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of thigh reaches 175
degrees. Let the chicken cool a bit in the pan before cutting into serving pieces.
I use the Maverick ET-732 to motor the pit temperature and the meat temperature at the same time. When the cook is done I always double check the temp of the meat with my Thermapen digital meat thermometer.
Source of recipe: Kingsford BBQ University
How to video from grilling.com: Loaf Pan Chicken by Chris Lilly