Smoked Bbq Chicken Recipe

Make brine

In a large pot, combine 8 cups water, kosher salt, brown sugar, crushed garlic, peppercorns, and bay leaves. Bring to a simmer just until the salt and sugar dissolve, about 5 minutes. Remove from heat and cool to room temperature.

Cool and chill

Add 4 cups ice to the brine to speed cooling. Once brine is cold, submerge the whole spatchcocked chicken or pieces in the brine in a container. Refrigerate 4 to 6 hours (up to 8 hours for pieces; 4 hours for whole bird).

Rinse and dry

Remove chicken from brine, discard brine, rinse under cold water briefly and pat very dry with paper towels. Let sit uncovered in the fridge for 30–60 minutes if time allows (helps skin crisp).

Spatchcock (if using whole)

If you have a whole chicken and haven't spatchcocked it yet: using kitchen shears cut along both sides of the backbone and remove it. Flip chicken breast-side up and press firmly on the breastbone to flatten.

Oil and apply rub

Brush the chicken all over with 2 tbs olive oil. In a small bowl combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder and chili/cayenne. Rub the mixture evenly over skin and under loose skin where possible, coating all surfaces. Let sit 20–30 minutes at room temp or refrigerate up to overnight for deeper flavor.

Prepare smoker

Preheat smoker to a stable 225–250°F (107–121°C). Add your preferred smoking wood (apple, hickory, or cherry). Aim for indirect heat and maintain temperature. If using a charcoal grill, set up for two-zone cooking with coals on one side and chicken on the other.

Smoke chicken

Place chicken skin-side up on the smoker grate. For spatchcocked whole chicken, smoke until an internal temp of 155°F (68°C) in the thickest part of the breast and 165°F (74°C) in the thigh; this typically takes 1.5–2.5 hours depending on size and temperature. For bone-in pieces, smoke until 165°F (74°C) in the thickest part (about 1–2 hours). Monitor with a probe thermometer.

Finish over direct heat (optional)

If you want crisp skin and caramelized sauce, move chicken to direct heat or raise smoker temp to 350°F (177°C) for the last 5–10 minutes, watching closely to avoid burning.

Make sauce

While chicken smokes, combine ketchup, apple cider vinegar, brown sugar, Worcestershire, smoked paprika, hot sauce, salt and pepper in a small saucepan. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Apply sauce

During the last 10–15 minutes of cook time, brush a thin layer of sauce onto the chicken, then repeat once more 5 minutes later to build a glossy coating. If finishing over direct heat, watch for flare-ups when sauce is applied.

Rest

Remove chicken from smoker when final internal temps are reached. Tent loosely with foil and rest 10–15 minutes; carryover heat will finish cooking and juices will redistribute.

Slice or pull the chicken as preferred. Garnish with chopped parsley and serve with lemon wedges to squeeze over the meat. Serve extra BBQ sauce on the side.