Cooking Instructions
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Step 1
Prepare offset smoker or any barbecue grill for indirect cooking at 275 degrees F (135 degrees C) using your favorite wood for smoke flavor.
Step 2
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)
.
Step 3
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)
.
Step 4
Season the outside of each piece of
Chicken (24 pieces)
with the Chicken Rub. Substitute your favorite rub if you like.
Step 5
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.
Step 6
Pour the
Barbecue Sauce (2 bottles)
into a small aluminum pan and place it on the smoker to warm.
Step 7
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.
Step 8
Remove the Barbecue Chicken from the smoker and serve.
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