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A low-and-slow barbecue method is used in BBQ pitmaster Rodney Scott's smoked chicken recipe from his new cookbook Rodney Scott's World of BBQ: Every Day Is A Good Day.
"My mother used to make what we called 'barbecue chicken' in the oven. It was basically baked chicken with commercial barbecue sauce. I don't want to knock it. I enjoyed that baked chicken, but I wouldn't call it barbecue. It wasn’t until later, when we added chicken to the menu at the family restaurant that I got into true smoked chicken. The oven and the pit are very different, obviously. When you taste this chicken, you'll have a hard time going back to your oven." –Rodney
Rodney uses his Sweet-and-Savory Rib Rub and Vinegar BBQ Sauce to flavor his smoked chicken. Serve with a side of his Creamy Coleslaw to round out the feast.
Adapted from Rodney Scott's World Of BBQ: Every Day Is A Good Day by Rodney Scott. Copyright © 2021 by Rodney Scott. Used with permission by Clarkson Potter. All rights reserved.
Ingredients
- Two 3-to-4-pound whole chickens, spatchcocked and halved through the breastplate (a total of 4 halves)
- 3 tablespoons Sweet-and-Savory Rib Rub
- 4 cups Rodney's Vinegar BBQ Sauce
Yield
Serves: 4 to 6
Preparation
Fire up your grill to between 225°F and 250°F.
Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Close and cook until the bone sides are nicely browned, about 1 hour and 30 minutes, being careful to maintain a steady grilling temperature between 225°F and 250°F.
Mop the skin side with the sauce, then flip the chickens and mop the bone side with the sauce as well. Close and cook until the thickest part of the thigh reaches 165°F, about 1 hour.
Mop the chickens once more. Take them off the grill and allow them to rest for 5 minutes before serving.