Smoked Bbq Chicken

Smoked Bbq Chicken


  1. four chicken halves with the skin on and the bones still attached (thighs and drumsticks). or chicken that has been chopped into pieces entire
  2. Chips made from hickory, apple, or cherry wood, two cups total
  3. Whether you make it yourself or buy it, your go-to barbecue rub
  4. Your go-to barbecue sauce, whether it’s homemade or out of the store.
    (Brine is not required, but it is suggested)
  5. One-half cup of kosher salt
  6. One-half cup of brown sugar
  7. 1 gallon of ice water total

Details to follow:

The chicken can be brined (recommended):

  • In a large container, dissolve the brown sugar and salt in the cold water.
  • Add the salt to the container.
    The chicken pieces should be submerged in the brine, covered, and placed in the refrigerator for a minimum of two hours and a maximum of eight hours.
  • Take the chicken out of the brine and dry it with paper towels after removing it from the brine. Rid yourself of the brine.
  • Put the barbecue rub on:
  • a. The chicken pieces should be extensively coated with your preferred barbecue rub, and you should make sure to get the rub beneath the skin as well.
  • b. Cover the chicken and place it in the refrigerator for at least one hour, or up to one whole day, so that the flavour can penetrate deep into the meat.
  • For the smoker, get ready:
    A minimum of half an hour should be spent soaking the wood chips in plain water.
  • As directed by the manufacturer, bring the temperature of your smoker up to 225 degrees Fahrenheit (107 degrees Celsius).
  • b. After draining water from the wood chips, place them in the smoker.
  • To smoke the chicken, first place the pieces of chicken on the grates of the smoker with the skin-side facing up. The cover should be closed and the meat should be smoked for two to three hours, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) when measured with a meat thermometer in the thickest portion of the flesh without contacting the bone.
  • The smoker should be checked on a regular basis to ensure that it is keeping the appropriate temperature, and additional wood chips or charcoal should be added as required.
  • Use barbecue sauce, and then finish by:
    The chicken pieces should be brushed with your preferred barbecue sauce during the final thirty minutes of cooking time.
  • b. When the chicken has already reached the proper temperature on the inside, take it out of the smoker and let it to rest for ten minutes before serving.
  • Appreciate the smoked barbecue chicken, which should be served with more barbecue sauce on the side.

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