Barbecue Chicken | HowToBBQRight

Sometimes you just need a good old Barbecue Chicken fix. This recipe takes me back to that family 4th of July BBQ’s where the grill was slap-full of what seemed like endless pieces of smokey, glazed chicken goodness.

- 24 pcs Chicken (mix of Breast, Legs, Thighs, & Wings)
- 1 cup Chicken Rub *recipe below
- 1/2 gallon BBQ Chicken Mop *recipe below
- 1 bottle Killer Hogs The BBQ Sauce
- 1 bottle Killer Hogs Vinegar Sauce

Barbecue Chicken Directions:
1. Prepare offset smoker or any BBQ Grill for indirect cooking at 275 degrees using your favorite wood for smoke flavor (I used Post Oak for this recipe)
2. Season the outside of each piece of chicken with the Chicken Rub - substitute your favorite rub if you like
3. Place the chicken on the smoker and cook until the internal temperature in the breast reaches 155 degrees.  Turning and basting with the BBQ Chicken Mop* every 30 minutes.
4. Pour the BBQ Sauces into a small aluminum pan and place it on the smoker to warm.  Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reaches a minimum of 165 in the white meat and 175 in the dark.
5. Remove the BBQ Chicken from the smoker and serve.

Barbecue Chicken Rub
- 1/2 cup Killer Hogs AP
- 2 Tablespoons Sugar
- 1 Tablespoon Granulated Onion
- 1 Tablespoon Cumin
- 1 Tablespoon Paprika
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cayenne Pepper

Barbecue Chicken Mop
- 32oz Water
- 16oz Zesty Italian dressing
- 8oz BBQ Sauce
- 1/2 cup BBQ Rub
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Soy Sauce