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This barbecue chicken recipe is for cooking whole birds. In barbecue competitions, thighs are the standard, and that is what you should present. But at your house, with your friends and family over, this is what you want to serve. There are many reasons for this.
Making fantastic barbecue chicken is not that hard, to be honest with you. But I’m talking about real barbecue chicken, not that dry, burnt stuff some people try to give you. I’m talking smoky, spicy, juicy and tender barbecue chicken!
You only get that one way; low and slow, not hot and fast.
You see…although chickens aren’t your typical barbecue meat, meaning tough and fatty, they do cook wonderfully on your smoker. That’s because of the design of the chicken;
The next reason real barbecue chicken is so delicious is because of the method; low and slow. This gives your barbecue chicken masterpiece time to baste slowly and become a culinary delight that melts in your mouth.
No dry, burnt chicken here. Or worse; barbecue chicken that is burned on the outside but raw in the middle!
Real barbecue methods help you avoid these rookie mistakes.
Another technique you should use is to brine your chicken; this helps the chicken hold onto moisture so the meat stays nice and juicy. The brine also helps to season the bird.
Now add a little smoke and spice and you have a match made in heaven!
Recipe notes: If you are rubbing the chickens 1 hour before cooking, make sure the rub has formed a “paste” on your chickens before cooking. The rub should not be dry when you put your meat on the barbecue. You want to keep the smoker hot, around 275°F - 300°F. This gives you better "bite through" on the skin.
It doesn’t get much simpler than this. Yet the results are amazing!
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