Smoked Bbq Chicken

## How to Make Smoked BBQ Chicken

### Step 1: Prepare the Chicken
– **Pat dry** the chicken with paper towels to remove any excess moisture. This helps the skin crisp up during the smoking process.
– Rub the chicken all over with **olive oil**, ensuring it’s evenly coated. This will help the dry rub stick and promote a nice, golden-brown color.
– Season the chicken generously with **salt** and **pepper**, and set it aside while you prepare the dry rub.

### Step 2: Make the BBQ Dry Rub
– In a small bowl, combine the **brown sugar**, **smoked paprika**, **garlic powder**, **onion powder**, **chili powder**, **cumin**, **salt**, **pepper**, and **cayenne pepper** (if using). Mix well to combine all the spices.
– Generously rub the spice mixture all over the chicken, making sure to coat every surface for a flavorful, crispy exterior. Let the chicken sit for about 15-20 minutes to allow the rub to set.

### Step 3: Prepare Your Smoker or Grill
– Preheat your **smoker** or **grill** to **225°F (107°C)**. If you’re using a grill, set it up for **indirect heat** by placing the coals on one side and leaving the other side empty for smoking.
– Soak your **wood chips or chunks** in water for about 30 minutes before using them. This will help the wood smoke gently and evenly.
– Add the soaked wood to your smoker or grill, placing it over the heat source to get the smoke going. If you’re using a charcoal grill, place the soaked wood chips directly on the coals.

### Step 4: Smoke the Chicken
– Once your smoker or grill is up to temperature, place the chicken on the cool side of the grill or smoker, skin-side up. Close the lid and let the chicken smoke for about **2.5 to 3 hours**, or until the internal temperature reaches **165°F (74°C)**. During this time, the chicken will absorb the smoky flavors, and the skin will become crispy and golden.
– It’s important to avoid opening the lid too often, as it lets out the heat and smoke. Only check the chicken after 2.5 hours to monitor the internal temperature.

Step 5: Brush with BBQ Sauce
– About 20-30 minutes before the chicken is done, brush the chicken with your favorite **BBQ sauce**. This will create a beautiful glaze on the skin and enhance the flavor.
– For a sweeter, tangier finish, mix a tablespoon of **apple cider vinegar** and **honey** with your BBQ sauce before brushing it onto the chicken. This combination adds a nice balance of flavors that complement the smoky notes.
– Close the lid and let the BBQ sauce set as the chicken finishes cooking.

### Step 6: Rest and Serve
– Once the chicken reaches the desired internal temperature of 165°F (74°C), remove it from the smoker or grill and let it rest for about 10 minutes. This helps the juices redistribute, ensuring the meat stays moist.
– Serve the Smoked BBQ Chicken with extra BBQ sauce on the side for dipping, and garnish with fresh herbs or a sprinkle of smoked paprika for added flair.

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