Prepare the Barbecue Sweet Rub. In a small bowl, whisk together
Dark Brown Sugar (1/4 cup)
Coarse Sea Salt (1 Tbsp)
Cracked Black Pepper (1/2 Tbsp)
Smoked Paprika (1/2 Tbsp)
Garlic Powder (1/2 Tbsp)
Onion Powder (1/2 Tbsp)
Dry Mustard (1 tsp)
Cayenne Pepper (1/2 tsp)
until evenly blended. You can use a fork or the back of a spoon to break up any large brown sugar chunks.
Prepare Honey Barbecue Sauce by combining
Ketchup (1 cup)
Brown Sugar (1/2 cup)
Apple Cider Vinegar (1/4 cup)
Honey (1/4 cup)
Worcestershire Sauce (2 Tbsp)
Molasses (1 Tbsp)
Salt (1 tsp)
Smoked Paprika (1 tsp)
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
Cracked Black Pepper (1/2 tsp)
in a medium heavy saucepan and bring to a light boil.
Reduce heat and simmer for 15 minutes. Remove sauce from the stove and allow to cool to room temperature.
Olive Oil (2 Tbsp)
and rub to evenly distribute. Sprinkle with 4 Tbsp of Barbecue Sweet Rub evenly on all sides. Place on a plate or pan, cover, and refrigerate for 10 minutes.
Fire up your pellet grill and preheat the smoker to 225 degrees F (105 degrees C) using your favorite hardwood pellets.
Place seasoned chicken directly on smoker grill and smoke for approximately 1 hour, or until the internal temperature of the thickest part of the chicken reaches 150 degrees F (65 degrees C).
When the chicken reaches 150 degrees F (65 degrees C), turn and brush with Honey Barbecue Sauce. Shut the lid and continue smoking until the internal temp reaches 155 degrees F (68 degrees C).
Turn chicken and brush again with Honey Barbecue Sauce. Continue smoking until the chicken reaches 160 degrees F (70 degrees C).
Remove chicken from the smoker and place on a clean plate or pan; brush Honey Barbecue Sauce over chicken pieces and immediately cover loosely with foil. Allow to rest for 5-10 minutes, or until the internal temperature reaches a food-safe 165 degrees F (75 degrees C).
Serve immediately and get ready to enjoy the best-barbecued chicken of your life!