4 bone-in, skin-on chicken quarters (thighs and drumsticks) or whole chicken cut into pieces
2 cups wood chips (hickory, apple, or cherry)
Your favorite BBQ sauce (store-bought or homemade)
Brine (optional, but recommended):
1/2 cup kosher salt
1/2 cup brown sugar
1 gallon cold water
Brine the chicken (optional):
a. In a large container, dissolve the salt and brown sugar in the cold water.
b. Submerge the chicken pieces in the brine, cover, and refrigerate for at least 2 hours, or up to 8 hours.
c. Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
Apply the BBQ rub:
a. Coat the chicken pieces generously with your favorite BBQ rub, making sure to get under the skin as well.
b. Cover and refrigerate the chicken for at least 1 hour, or up to overnight for more flavor penetration.
Prepare the smoker:
a. Soak the wood chips in water for at least 30 minutes.
b. Preheat your smoker to 225°F (107°C) according to the manufacturer’s
c. Drain the wood chips and add them to the smoker.
Smoke the chicken:
a. Place the chicken pieces on the smoker grates, skin-side up. Close the lid and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the meat without touching the bone.
b. Check the smoker occasionally to ensure it maintains the proper temperature and add more wood chips or charcoal as needed.
Apply BBQ sauce and finish:
a. In the last 30 minutes of cooking, brush the chicken pieces with your favorite BBQ sauce.
b. Once the chicken has reached the desired internal temperature, remove it from the smoker and let it rest for 10 minutes before serving.
Serve the smoked BBQ chicken with additional BBQ sauce on the side and