Smoked BBQ Chicken

Instructions

Brine the chicken (optional but recommended)

1. In a large container, dissolve kosher salt and brown sugar in cold water.
2. Submerge chicken pieces in the brine, cover, and refrigerate for at least 2 hours, up to 8 hours.
3. Remove chicken from the brine and pat dry with paper towels. Discard the brine.

Apply the BBQ rub

4. Generously coat the chicken pieces with your favorite BBQ rub, making sure to get under the skin.
5. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor penetration.

Prepare the smoker

6. Soak the wood chips in water for at least 30 minutes.
7. Preheat your smoker to 225°F (107°C) according to the manufacturer’s instructions. Drain the wood chips and add them to the smoker.

Smoke the chicken

8. Place chicken pieces on the smoker grates, skin-side up. Close the lid and smoke for 2–3 hours, until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the meat, avoiding bone contact.
9. Check the smoker occasionally to maintain temperature, adding more wood chips or charcoal as needed.

Apply BBQ sauce and finish

10. In the last 30 minutes of cooking, brush the chicken with your favorite BBQ sauce.
11. Once the chicken reaches the desired internal temperature, remove from the smoker and let rest for 10 minutes.
12. Serve with additional BBQ sauce on the side and enjoy!

Recipe Details

• Prep Time: 15–30 minutes (+ brining if desired)
• Cook Time: 2–3 hours
• Total Time: 2–3 hours 30 minutes
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Use a whole chicken or other cuts like drumsticks or breasts.
• Try different wood chips (mesquite, oak, cherry) for distinct smoky flavors.
• Swap the BBQ sauce with a honey mustard glaze or spicy sriracha sauce.
• Brine with added herbs or citrus slices for extra aroma and flavor.

Serving Suggestions