BBQ Smoked Chicken 101

Serves 2-4


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


  • 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)


Make BBQ Rub

  1. 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

  1. Preheat smoker to 250º
  2. 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
  3. Apply BBQ rub liberally to both sides of the chicken. Stick a probe thermometer in the meatiest part of the chicken thigh
  4. 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)
  5. Serve as-is, or brush with Andy's Award-Winning BBQ Glaze