Bar – B – Q Chicken Platter Recipe
Fresh off our brick pit our chickens are slow smoked and basted with our tangy White Bar – B – Q Sauce.
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Ingredients
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WORLD CHAMPIONSHIP BAR – B – Q PLATES — Chicken & Brine
WORLD CHAMPIONSHIP BAR – B – Q PLATES — Dry Rub
WORLD CHAMPIONSHIP BAR – B – Q PLATES — White Bar – B – Q Sauce
WORLD CHAMPIONSHIP BAR – B – Q PLATES — Smoking & Mop
WORLD CHAMPIONSHIP BAR – B – Q PLATES — Garnish & Serve
Method
WORLD CHAMPIONSHIP BAR – B – Q PLATES — Chicken & Brine
- 1
Prepare chickens
Remove giblets and excess fat from chickens. Spatchcock (remove backbone and press breastbone flat) for even smoking and faster cook time. Pat chickens dry with paper towels.
- 2
Make and apply brine (optional but recommended)
In a pot, combine 8 cups water, 1/2 cup kosher salt, 1/4 cup brown sugar, 4 crushed garlic cloves, 1 tbs black peppercorns and 3 bay leaves. Heat just until salt and sugar dissolve, then cool to room temperature. Add 4 cups ice to chill the brine. Submerge the chickens in the chilled brine in a nonreactive container or zip-top bag; refrigerate for 3–4 hours. After brining, remove chickens, rinse briefly under cold water, and pat completely dry. If skipping brine, proceed to seasoning step.
- 3
Rest before rub
After drying, let the chickens sit uncovered in the refrigerator 30–60 minutes to dry the skin further — this helps develop a better bark.
WORLD CHAMPIONSHIP BAR – B – Q PLATES — Dry Rub
- 4
Mix dry rub
In a bowl combine 3 tbs kosher salt, 1.5 tbs coarsely ground black pepper, 2 tbs sweet paprika, 2 tbs packed light brown sugar, 1 tbs garlic powder, 1 tbs onion powder and 1 tsp cayenne. Stir until even.
- 5
Apply rub
Lightly coat each chicken with 1 tbs neutral oil to help the rub adhere. Generously rub the spice mix all over the chickens — breast, thighs, legs and under the wings. Let sit at room temperature 20–30 minutes while you prepare the smoker (or refrigerate up to 2 hours if not smoking immediately).
WORLD CHAMPIONSHIP BAR – B – Q PLATES — White Bar – B – Q Sauce
- 6
Make the sauce
Whisk together 1.5 cups mayonnaise, 3/4 cup apple cider vinegar, 2 tbs prepared horseradish, 2 tbs fresh lemon juice, 1 tbs Dijon mustard, 1 tbs granulated sugar, 1 tbs minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp cayenne (optional). Taste and adjust acidity or heat to preference. Reserve 1/2 cup of the sauce for thinning into the mop mixture; transfer remaining sauce to refrigerator for serving and final basting.
- 7
Chill
Sauce benefits from at least 30 minutes resting in the fridge for flavors to meld. Keep chilled until serving. Use reserved 1/2 cup for mopping during the smoke (see Smoking & Mop section).
WORLD CHAMPIONSHIP BAR – B – Q PLATES — Smoking & Mop
- 8
Prepare smoker
Preheat smoker to a steady 250°F (121°C). If using a charcoal grill, set up for indirect heat and maintain similar temperature. Soak wood chips for 30 minutes if using chips; chunks can be used dry. Place 2 cups hickory or pecan wood chips/chunks on coals or in smoker box.
- 9
Set up mop
In a small bowl, whisk together 1 cup apple juice, 1/4 cup apple cider vinegar and the reserved 1/2 cup White Bar – B – Q Sauce to make a thin mop. Keep it warm near the smoker in a covered container.
- 10
Smoke the chickens
Oil the grates or lightly oil the chicken skin (about 1 tbs neutral oil) to prevent sticking. Place chickens breast-side up on the smoker grates over indirect heat. Insert a probe thermometer into the thickest part of a thigh without touching bone. Smoke at 250°F (121°C). Plan approximately 2.5–3.5 hours depending on chicken size — target internal temperature is 165°F (74°C) in the thigh and 160–165°F (71–74°C) in the breast. Maintain steady smoke and temperature; add wood as needed to sustain light, steady smoke.
- 11
Baste during smoking
Every 30–40 minutes after the first hour, lightly mop or brush the thin mop mixture onto the chickens (2–3 times total). Avoid heavy application early — thin mops add moisture and a touch of tang without preventing bark formation. In the final 10–15 minutes of cooking, brush a thin coat of the reserved chilled White Bar – B – Q Sauce over the chicken for finishing if you prefer a more pronounced tangy glaze (this is optional — some prefer sauce only at service).
- 12
WORLD CHAMPIONSHIP BAR – B – Q PLATES — Garnish & Serve
- 13
Finish & carve
If you did not brush final sauce in the smoker, brush a generous amount of chilled White Bar – B – Q Sauce onto the rested chickens at service. Carve into quarters or slice breast meat thinly. Arrange on a platter with dill pickle slices and lemon wedges. Sprinkle chopped fresh parsley over the platter for color if using.
- 14
Serving suggestions
Serve with sliced white bread or buns to soak up juices and additional sauce on the side. Offer extra White Bar – B – Q Sauce for dipping. This platter is traditionally served warm; leftovers keep well refrigerated for 3 days (reheat gently).
