BBQ Smoked Chicken 101
Serves 2-4
Ingredients
For BBQ Rub (makes about 3½-4 cups)
- 1 cup light brown sugar
- ½ cup granulated sugar
- ½ cup kosher salt
- ½ cup paprika
- 1½ tbsp onion powder
- 1½ tbsp garlic powder
- 1½ tbsp black pepper
- 1 tsp cayenne pepper
- 3 tbsp toasted cumin seeds, ground
- 3 tbsp chili powder
For Chicken
- 1 whole chicken
Equipment
- vertical BBQ smoker
- chimney starter
- charcoal briquettes or wood charcoal
- a few aromatic wood chips (optional)
- offset thermometer
- ½ large potato (sliced in half lengthwise)
- probe thermometer
- fire extinguisher (to have on hand)
- grill brush
- heatproof tongs
- grilling gloves or oven mitts
- cold can of beer (for drinking)
How-to
Make BBQ Rub
- Combine all ingredients in a large bowl and stir until evenly mixed, breaking up clumps of brown sugar. The excess rub can be stored in a sealed container in a dry, cool place for up to 3 months
Smoke Chicken
- Preheat smoker to 250º
- Run a knife down the center and through the keel bone of the chicken (opposite of the breast side) to split it open. Cut out backbone completely
- Apply BBQ rub liberally to both sides of the chicken. Stick a probe thermometer in the meatiest part of the chicken thigh
- Place chicken skin-side-down in the smoker for 1 - 1½ hours or until the chicken has reached an internal temperature of 160º (the chicken will carry over cook another 5-10 degrees after being removed)
- Serve as-is, or brush with Andy's Award-Winning BBQ Glaze