Suga Rubbed Chicken Recipe
Authentic Arkansas BBQ, slow smoked.
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Ingredients
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Rub Ingredients
Chicken Ingredients
Method
Preparation of Rub
- 1
Mix the Dry Rub
In a medium-sized bowl, combine the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all ingredients are thoroughly combined and set aside.
Preparing the Chicken
- 2
Prep the Chicken
Rinse the whole chicken under cold water and pat it dry with paper towels. Make sure to remove any giblets from inside the cavity.
- 3
Apply Olive Oil
Rub the chicken all over with olive oil. This helps the rub adhere better and adds moisture to the chicken.
- 4
Apply the Rub
Generously apply the sugar rub all over the chicken, including inside the cavity and under the skin if possible. Make sure the chicken is evenly coated with the rub.
- 5
Marinate
For best results, let the chicken marinate in the fridge for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
Smoking the Chicken
- 6
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips like hickory or applewood for a nice flavor.
- 7
Smoke the Chicken
Place the chicken on the smoker grates, breast side up. Smoke the chicken for about 3-4 hours, or until the internal temperature reaches at least 165°F (74°C) in the thickest part of the thigh.
- 8
Baste with Vinegar
In the last hour of smoking, mix apple cider vinegar with a little water in a spray bottle and baste the chicken every 30 minutes to keep it moist.
- 9
