Techniques » BBQ Smoked Chicken 101
Print RecipeIngredients
For BBQ Rub (makes about 3½-4 cups)
- 1 cup light brown sugar
- ½ cup granulated sugar
- ½ cup kosher salt
- ½ cup paprika
- 1½ tbsp onion powder
- 1½ tbsp garlic powder
- 1½ tbsp black pepper
- 1 tsp cayenne pepper
- 3 tbsp toasted cumin seeds, ground
- 3 tbsp chili powder
For Chicken
- 1 whole chicken
Equipment
- vertical BBQ smoker
- chimney starter
- charcoal briquettes or wood charcoal
- a few aromatic wood chips (optional)
- offset thermometer
- ½ large potato (sliced in half lengthwise)
- probe thermometer
- fire extinguisher (to have on hand)
- grill brush
- heatproof tongs
- grilling gloves or oven mitts
- cold can of beer (for drinking)
How-to
Make BBQ Rub
- Combine all ingredients in a large bowl and stir until evenly mixed, breaking up clumps of brown sugar. The excess rub can be stored in a sealed container in a dry, cool place for up to 3 months
Smoke Chicken
- Preheat smoker to 250º
- Run a knife down the center and through the keel bone of the chicken (opposite of the breast side) to split it open. Cut out backbone completely
- Apply BBQ rub liberally to both sides of the chicken. Stick a probe thermometer in the meatiest part of the chicken thigh
- Place chicken skin-side-down in the smoker for 1 - 1½ hours or until the chicken has reached an internal temperature of 160º (the chicken will carry over cook another 5-10 degrees after being removed)
- Serve as-is, or brush with Andy's Award-Winning BBQ Glaze
Andy Husbands
Andy Husbands is the award-winning chef/owner of two of Boston's hottest restaurants, Tremont 647 and Sister Sorel. He started his culinary career with an after-school baking job when he was 14, and never looked back. Born and raised in Seattle, Husbands worked as a sous chef and, later, executive chef at the nationally renowned East Coast Grill in Cambridge, under James Beard Award winner Chris Schlesinger. Before opening Tremont 647 with high school friend Chris Hart in 1996, he traveled to the West Coast on his motorcycle, living on a farm in New Mexico and apprenticing at several San Francisco Bay-area restaurants. His cross-country influences have taught him to be bold and adventurous in his life and his cooking.
Husbands has made several TV appearances, including his run as a contestant in Season 6 of "Hell's Kitchen," which premiered on FOX Television Network, July 21, 2009. CBS featured him in a segment on "The Early Show" called "Chef on a Shoestring," in which he demonstrated how to cook a 3-course dinner for 4 people for less than $20. In the Boston area, he has appeared on "TV Diner," "Phantom Gourmet," and "WB in the Morning." He has also appeared on local TV stations across the country to promote his first book, "The Fearless Chef."
Tremont 647
Competitive BBQ-er and chef/owner Andy Husbands of Tremont 647 takes you through assembling and manning a vertical BBQ smoker. Andy walks through the smoker's basic anatomy, explaining the function of valves when controlling heat, what you should and should NOT put in the water pan (NO whiskey!) and suggests useful items to have on hand (a can of beer included!). After assembling and heating your smoker, use Andy's flavorful BBQ rub on a whole, bone-in chicken to put your new toy to the test!
Andy Husbands
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