Combine the salt and 1 cup of water in a small saucepan. Simmer just until salt is dissolved; remove from heat and stir in ice water. Rinse the chicken, and combine with the brine in a large bowl or zip-top bag and refrigerate for at least 2 hours up to overnight.
Remove chicken from refrigerator 45 minutes to and hour before cooking. Rinse chicken and pat dry with paper towels. Rub the chicken with the seasoning. Set up grill for indirect grilling over medium heat (This means no direct heat source under bird). Brush and oil grate when ready to start cooking and the cooking temp is 300˚F.
Place the chicken skin-side up on the indirect side of the grill and cook for 30 minutes. Baste with the apple cider, turn over, baste again and cook for 30 minutes longer, basting every 20 minutes. Check the internal temperature of the chicken – when it reaches 150˚F to 155˚F, baste with the BBQ sauce, flip and move the chicken over to the direct heat side of the grill. Turn and brush with BBQ sauce every 10 minutes after that until the chicken is no longer pink at the bone and at a safe 165˚F.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-chicken-with-apricot-barbecue-sauce/