Barbecue Chicken Smoked on Offset Pit and Mopped Old School Style.
#barbecuechicken #bbqchicken #howtobbqright
Sometimes you just need a good old Barbecue Chicken fix. This recipe takes me back to those family 4th of July BBQ’s where the grill was slap-full of what seemed like endless pieces of smokey, glazed chicken goodness.
Cooking barbecue chicken is really easy. All you need is a grill or smoker set up for indirect cooking and as much chicken as you want to cook. You can season the chicken however you like. I use my Killer Hogs AP rub mixed with a few other ingredients to create what I call a Chicken Rub (recipe is below).
Once the smoker is running at 275-300 degrees it’s ready to cook. I ran with Post Oak wood on this smoke, but Hickory, Pecan, or Apple are all good choices (use whatever wood you like).
Season the outside of each piece of chicken with the seasoning and get it on the pit. Now comes the fun part…turn on some music, crack a few beers and kick back and barbecue some chicken!
You’ll want to stick around the grill turning the pieces every 30 minutes or so and making sure the grill stays in the 275-300 zone. Don’t freak out if it gets above or below just hang in there.
Every time you open the pit, baste the chicken with the mopping liquid to keep it juicy. I mix Zesty Italian dressing with BBQ Rub, BBQ Sauce, Worcestershire sauce, soy sauce, and water. (recipe below). If you have a favorite mopping concoction, by all means use it!
After a couple hours of flipping and mopping the chicken is ready for the sauce. This is the point where it’s gonna start getting real good! I place a small aluminum pan on the pit beside the chicken and add 1 bottle each of my Killer Hogs The BBQ Sauce & Killer Hogs Vinegar Sauce. Let the mixture heat up and it’ll thin out a little.
Use the same mopping brush to baste the sauce over the chicken on both sides and keep on cooking until the chicken is done – 165 in the breast and 175 in the dark meat. I really like the wings, legs, and thighs to creep up closer to 200 internal because they stay tender and juicy.
That’s all there is too making Barbecue Chicken and I hope you invite a crowd of family and friends over to enjoy the experience. BBQ is all about good times and making memories, and a Big Ole’ Barbecue Chicken Plate is special in my life!
Barbecue Chicken Ingredients:
– 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 reach 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 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 reach 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
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Original of the video here
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Video Transcription
hey welcome back to how to barbecueright I’m Malcolm Reed today we’rebarbecuing chicken now this recipe isn’tfancy but it’s a recipe that I grew upon we would take all the different cutsof chicken the legs the thighs the pressthe wings get some good season on themget them on a hot grill in some smokeand at the very end we’d caramelize asauce on the outside it’s reallyoutstanding barbecue chicken and that’swhat I’m going to show you how to cooktoday let’s get to cooking so the firstthing we’re gonna do today is make up aquick rub for our barbecue chicken I’mgonna use my AP season as a base but tothat I’m also adding some otheringredients I’ve got some chili powdersome cumin some cayenne some onion andsome paprika for a little bit of colorand I’ve also got a little bit of sugarto balance it out I’m just gonna takeabout half a cup of my AP and what we’regonna do is just mix all this togetherjust get it all incorporated and we’regonna put it back in that shaker andwe’re gonna be ready to season thischicken so now I got the chicken spreadout here on the cutting board we’reready to put the seasoned into it andI’m gonna hit both sides with ourchicken rub that we made up and I don’tknow if you could put too much on it I’mgoing pretty heavy because we’re goingto mop some of this off as it cookswe’re gonna season one side and thenwe’re going to flip the pieces over andwe’re gonna do the same thing to theopposite side and then I’m gonna move itto the platter so we can get it all onthe pit so I got my offset miss Jolenefired up today running about 275 degreesI started out with some lump charcoaland burnt it down to a hot bed of coalsand then we start feeding their sticksI’m running post oak because I want somereally good smoke flavor but I need somegood beets he used to maintain that 275degree temperature it takes about astick every 45 minutes and she’ll purrlike a kitten all day long now I’m gonnastart getting the chicken on the pit andit doesn’t really matter how you put iton but give it enough room to where airand the smoke and flow around each piecenow we’re going to get the pit closedand let Miss Jolene work her magic I’mjust gonna hold her at 275 the wholetime she’ll need a stick of wood aboutevery 45 minutes we’ll start moppingthem here in a minute to keep thatchicken nice and juicyso our chickens been going about 30minutes now it’s time to start bastingit and I’ve just got a barbecue mop hereand I’m not really touching the sirFist of the chicken I’m just kind ofletting it drip on it I’ve taken Italiandressing and mixed it with some barbecuerub added some hot water to kind of meltthat a little bit of Worcestershire alittle bit of soy sauce it just kind ofmakes a barbecue vinaigrette keeps thatchicken nice and juicy as it cooks wejust need to get the pit closed let missJolene keep cooking all right we’reabout an hour in on our barbecue chickennow I want you to check it out look howbeautiful that skin is turning atseasonings it’s got the outside of itjust looking amazing but what I want todo at this point we’re gonna baste itone more time with our mop then I’mgonna flip this chicken cause it’s aboutan hour it’s time to time to flip it tocook the other side too I want to getsome based on it as well and this isold-school chicken cooking right herehow to barbecue chicken right or atleast it ain’t how to do it wrong onI’ll tell you that it’s lookingbeautifulbut it does need some mop on this bottomsighs once we get them all flipped nowlet’s hit the backside with some mop allright we’re gonna get a close back upwe’re gonna let it cook skin down forabout 30 minutes come back check on itso we’ve had a chicken flip for about 30minutes you know check it out thatbacksides pretty now it’s looking reallygood what I’m gonna do is I’m gonna hitit one more time on this backside with abaste and then we’re gonna give it aflip get it back to skin side and it’sgonna be time to start heating our salsanow you could use any sauce you want forbarbecue chicken you’ve got somefavorite ones by all means go to it I’mkeeping it simple I’m just going onebottle of my regular sauce one bottle ofmy vinegar sauce that’s gonna be plentyto do all this chicken we’re gonna leaveit over on the side and let it warm upall right our sauce has been warming upand it’s time to start glazing thischicken I’m just going to kind of givethis bunch of moisture out of my mop asI can there and we’re going straight tothe sauce it’s kind of thinned up alittle bit we’re just gonna starthitting this chicken with it letting itrun all down same thing we’re not reallyrubbing it we’re just kind of lettingthe mop barely touch it and letting thatsauce get all over the chicken gonnaflip our chicken over and we’re buildingthese layers of flavors with the pitwith the seasoning with the post Oh withthe mop and now with the sauce we’resalsa we swagging flexing we’re doingall of it on this chicken now we’regonna get the lidlosed let that sauce cook on thebackside we’ll flip it back over we’rejust going to keep repeating thisprocess until we get it exactly where wewant it it’s going to be chicken platetime all rightnow it’s time to flip his chicken backover I’m gonna put some more sauce onthe other sidewe’re just layering on the sauce lettingit caramelize on cook down on thischicken now we’re gonna close it down weought to be about through it anotherhalf hour all right our barbecue chickenhas been rocking and rolling we’ve beensauce and caramelizing it on the outsideand I know that it’s about ready so I’mjust gonna verify these temps I’m seeing165 in that woman so we got here in thisthick partoh yeah 100-seat that juice run clearcheck that big thigh but oh he’s softoh yeah he’s about a hundred seventyeight I know our barbecue chickens doneit’s time to get it off the pit no rightor wrong way to take up barbecue chickeneither you just get it off the grillwe’re gonna mix it all in white meatwith the dark meat the legs with thethighs with the wings I mean look atthese chicken legs juicy sit juicesrunning out and that friends is a plateof barbecue chicken let’s get it back tothe cutting board so I can show you howwe’re gonna serve this today now I can’twait to see how this barbecue chickenturned out so I’ve got my eyes on one ofthese big legs right on top and thesedudes just come off the pit you knowthey’re getting hot but I can’t help butI got to try one mmm that’s somedynamite barbecue chicken right thereshut juice it run out it’s steaming hotjust come off the pit it’s been 275 forabout 3 hours 3 hours 15 minutes wellthat’s perfect barbecue chicken I meanthat chicken tastes just like I rememberit as a kid coming off the grillmmm I like didn’t stand a chanceso just to talk about how easy thisbarbecue chicken was I just started witha bunch of pieces of cut-up chicken youcould use wings breast legs the wholenine yards whatever you wantwe made up an easy chicken seasoning wealso made up that mop sauce with theItalian dressing we kept that chickennice and juicy as it cooked and then atthe very end when it started gettingdone that’s when we started heating upthat barbecue sauce and caramelizing itover the topflipping it both ways and just watchingit until it was doneand this is just a textbook way to cookbarbecue chicken you can do it on anykind of pit just hold those tips about275 to 300 degrees put some smoke on itfor some wood flavors and just let thatchicken cook I’m gonna show you whatwe’re gonna do on 4th of July we’rebuilding chicken plates so I’ve got afew pieces of chicken here and we’ll getloaded up let’s get a winglet’s get another leg how about a threepiece chicken plate let’s see how aboutthat big thigh right there that Jokerlooks good then we’re gonna come withsome coleslaw you got to have slaw foreating July 4th eating barbecuethen we’ve got some barbecue baked beansthat we did on the pit right alongsidethat chicken top it all off I’m gonnahit it with a few pickles if that’s nota barbecue chicken plate I don’t knowwhat is I’d be happy to get that at anyfourth of July cookout oh yeah and Ican’t forget gotta have a roll on thereI mean this is old-school chicken at itsfinest you get the caramelized sauce onthe outside its juicy its tender on theinsideit’s got a little bit of that spice kickfrom the rub and from that vinegar saucethat we’ve mixed with the regularbarbecue sauce and it all cooks in agood smoky pit man that is fantasticbarbecue chicken thanks for checking usout here at how to barbecue right ifyou’d like what we’re doing subscribe toour Channelyou can find us on Facebook InstagramTwitter and we wrap everything up at theend of the week with a podcast we’ll seey’all next time
