In a tortoise and hare situation, America's Deep South would be the tortoise—a barbecue-sauce coated, thick-smoked, oh so very tasty tortoise. Folks don't do things quickly down south, but their food's a winner and if you want to make it right you gotta go slow.This recipe by the guys at Melbourne's Le Bon Ton needs a day's prep time; so clear the calendar. It also requires a barbecue with a lid, or a smoker. Once you have those things, the rest is a slow and deliberate dance of chicken, smoker, and sauce.