BBQ Chicken

Recipe provided by Smoke Eater’s BBQ

This inexpensive meat is easy to barbecue with consistent results. We like cooking chicken quarters, it gives you a leg to hold on to and meat is moist, but you can do this same thing to thighs and whole chickens. Always wash well and remove the liver and gizzard for that will give the chicken a bitter flavor, trim off any excess fat and skin. We use our own special- made rub with a little olive oil. Having the right salt and sugar concentration is the secret so you do not dry out the meat that your putting it on, or you can also use Italian salad dressing, or your favorite marinade. We marinate for at least 6 hours to overnight so the flavors can penetrate. The whole chickens we’ll split in half. We will just put them in zip lock bags and put in refrigerator. Remember to keep the meat below 41 degrees F while you are working with it.

Put the chicken into the smoker or grill. If cooking on a grill, cook offset by putting the chicken on one side and the charcoal on the other. Keep the smoker between 230 and 250 degrees. At these temperatures we cook the chicken quarters for three hours, the thighs for four hours and the half chickens for six hours.
Start the chicken skin side down. The skin on the bottom will hold the juices in the chicken and they will turn out moist and juicy. About three quarters of the way through cooking turn the chicken to finish skin side up. Start spraying the chicken occasionally with apple juice after an hour. A half hour before serving, brush with a coating of your favorite BBQ sauce and let it bake in, heat the sauce first. If you like your BBQ sweet try mixing a little honey with the sauce.
Basic Rub
  • 1 cup brown sugar
  • 1/2 cup paprika
  • 2 1/2 tbsp black pepper
  • 2 1/2 tbsp salt
  • 2 1/2 tbsp garlic powder
  • 1 1/2 tbsp onion salt
  • 1 1/2 tbsp chili powder
  • 1 1/2 tbsp celery seed powder
  • 1 1/2 tbsp cayenne
Mix well and apply to meat 1-2 hours before cooking