There’s nothing quite like the aroma of smoked BBQ chicken wafting through the air on a sunny afternoon. This recipe is a classic, combining smoky flavors with a touch of sweetness and spice for a dish that feels like home. Whether you’re a seasoned pitmaster or trying your hand at smoking chicken for the first time, this guide will walk you through every step with ease. So, fire up your smoker and let’s get cooking!
Ingredients
Chicken:
4 bone-in, skin-on chicken quarters (thighs and drumsticks) or a whole chicken cut into pieces
Smoking Essentials:
2 cups wood chips (hickory, apple, or cherry—pick your favorite for a unique flavor)
Flavor Makers:
Your favorite BBQ rub (store-bought or homemade)
Your favorite BBQ sauce (store-bought or homemade)
Optional Brine (Highly Recommended for Juicy Chicken):
1/2 cup kosher salt
1/2 cup brown sugar
1 gallon cold water
Instructions
Step 1: Brine the Chicken (Optional but Worth It!)
A good brine can transform your chicken, locking in moisture and infusing it with flavor.
Mix the Brine: In a large container, stir together the kosher salt and brown sugar in the cold water until fully dissolved.
Soak the Chicken: Submerge your chicken pieces in the brine, ensuring they’re fully covered. Cover the container and refrigerate for at least 2 hours. For the best results, let it sit for up to 8 hours.
Prep the Chicken: When ready, remove the chicken from the brine, rinse it lightly, and pat dry with paper towels. Discard the brine.
Step 2: Apply the BBQ Rub
This step is where the magic begins!
Season Generously: Take your favorite BBQ rub and generously coat each piece of chicken. Don’t forget to get under the skin for maximum flavor.
Let It Rest: Place the seasoned chicken in a dish or on a tray, cover it, and let it rest in the fridge for at least 1 hour. If time allows, let it marinate overnight for deeper flavor penetration.
Step 3: Prepare the Smoker
The smoker is the heart of this recipe.
Soak the Wood Chips: About 30 minutes before you start smoking, soak the wood chips in water. This helps them smolder and produce that lovely smoke.
Preheat the Smoker: Heat your smoker to 225°F (107°C) according to the manufacturer’s instructions.
Load the Wood Chips: Drain the wood chips and add them to your smoker as directed.
Step 4: Smoke the Chicken
Now the fun begins!
Position the Chicken: Arrange the chicken pieces on the smoker grates, skin-side up. Make sure there’s enough space between the pieces for the smoke to circulate.
Smoke It Low and Slow: Close the smoker lid and let the chicken cook for 2–3 hours. The key here is patience!
Check occasionally to ensure the smoker maintains a steady temperature. Add more wood chips or charcoal as needed.
Use a meat thermometer to check for doneness; the internal temperature should read 165°F (74°C) when inserted into the thickest part of the meat (without touching the bone).
Step 5: Apply BBQ Sauce and Finish
Sauce It Up: In the last 30 minutes of smoking, brush the chicken with your favorite BBQ sauce. This will create a sticky, caramelized glaze that’s hard to resist.
Rest the Chicken: Once the chicken is cooked to perfection, remove it from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
Notes
Choosing Your Wood Chips: Hickory gives a bold, smoky flavor, while apple and cherry add a subtle sweetness. Mix and match to create your perfect blend!
BBQ Rub Tips: If you’re making your own rub, consider combining brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne for a versatile, crowd-pleasing mix.
Smoker Maintenance: Always keep an eye on your smoker’s temperature and fuel levels to ensure consistent cooking.
Nutrition
Per serving (based on one chicken quarter with BBQ sauce):
Calories: 320
Protein: 28g
Fat: 20g
Carbohydrates: 8g
Sodium: 900mg
Additional Information
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Image courtesy of the original source. 🙏
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