Barbecue Chicken

Prepare offset smoker or any barbecue grill for indirect cooking at 275 degrees F (135 degrees C) using your favorite wood for smoke flavor.

To make the Barbecue Chicken Rub, combine All-Purpose Spice Rub (1/2 cup), Granulated Sugar (2 Tbsp), Granulated Onion (1 Tbsp), Ground Cumin (1 Tbsp), Paprika (1 Tbsp), Chili Powder (1 Tbsp), and Cayenne Pepper (1 tsp).

To make the Barbecue Chicken Mop, combine Water (32 fl oz), Italian Dressing (16 fl oz), Barbecue Sauce (8 oz), Barbecue Rub (1/2 cup), Worcestershire Sauce (2 Tbsp), and Soy Sauce (2 Tbsp).

Season the outside of each piece of Chicken (24 pieces) with the Chicken Rub. Substitute your favorite rub if you like.

Place the chicken on the smoker and cook until the internal temperature in the breast reaches 155 degrees F (68 degrees C), which should take a couple of hours. Turn and baste with the Chicken Mop every 30 minutes.

Pour the Barbecue Sauce (2 bottles) into a small aluminum pan and place it on the smoker to warm.

Once the internal temperature in the breast hits 165 degrees F (73 degrees C), start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reaches a minimum of 165 degrees F (73 degrees C) in the white meat and 175 degrees F (80 degrees C) in the dark.

Remove the Barbecue Chicken from the smoker and serve.