Smoked Bbq Chicken

### 1. **Use Bone-In, Skin-On Chicken**
Bone-in, skin-on chicken pieces are ideal for smoking because the skin crisps up beautifully, and the bone helps retain moisture during the cooking process, resulting in juicy, tender meat.

### 2. **Monitor the Temperature**
The key to great smoked chicken is cooking it low and slow. Use a **meat thermometer** to monitor the internal temperature of the chicken. This will ensure you don’t overcook it, which can lead to dry meat. Aim for 165°F (74°C) in the thickest part of the meat.

### 3. **Wood Choice Matters**
The type of wood you use for smoking can influence the flavor of your chicken. **Hickory** offers a bold, smoky flavor, while **applewood** and **cherry wood** give a slightly sweeter, milder smoke. Experiment with different woods to find the one that suits your taste.

### 4. **Add Extra Flavor with Brining**
If you want to make your smoked BBQ chicken even juicier, consider brining the chicken before applying the dry rub. A simple brine made from water, salt, and sugar can help the chicken retain moisture during smoking, especially for lean cuts like chicken breasts.

### 5. **Experiment with Sauces**
While BBQ sauce is a classic choice, feel free to experiment with different sauces. **Mustard-based BBQ sauce**, **vinegar-based sauces**, or even a **spicy buffalo sauce** can give your chicken a unique twist.