BBQFriend

North Carolina Smoked Chicken

Poultry

(0)

NC is known for its Pork and Vinegar based BBQ Sauce. Well smoked chicken over the same coals makes for a great meal! The chicken is mopped with a sweet citrus and vinegar sauce giving it an amazing flavor of sweet and heat. Youll definitely love this one.

Temp

375 F

Time

2 Hours

Fuel

Jealous Devil Chunx XL Lump Charcoal ( Charcoal )

Bear Mountain BBQ Hickory BBQ Wood Chunks ( Wood )

Ingredients

2 Half Chicken

BBQFriend NC BBQ

1 cup Apple Cider Vinegar (Sauce)

1 cup Ketchup (Sauce)

1/4 cup Texas Pete Original (Sauce)

8 oz Cheerwine Soda (Sauce)

4 oz Pineapple Juice (Sauce)

1 tbsp Soy Sauce (Sauce)

1 tbsp The W Sauce (Sauce)

1 tbsp Lime Juice (Sauce)

1 tbsp Lemon Juice (Sauce)

2 tbsp BBQFriend NC BBQ (Sauce)

Steps

Setup Smoker

Traditional NC BBQ will always be smoked over wood embers, dominantly hickory, but not all of us have access to these types of pits. I recommend a Charcoal smoker if possible for the flavor but if all you have is a pellet smoker that is ok too. 375F is our target temperature for this cook and I would recommend Hickory as the smoke of choice

Chicken Prep

You can do this as a whole chicken or as chicken halves. If whole, I would spatchcock the chicken so its lays flat. Next season all sides with BBQFriends NC BBQ rub.

Smoke

Smoke the chicken skin side up until the IT temp hits 160F.

Make Your Sauce

Combine all the sauce ingredients into a sauce pan and heat on medium heat. We want this to simmer for about 10 minutes for all the ingredients to combine.

Mop the Chicken

Using a mop or a basting brush, coat the chicken in the sauce. Be liberal with you application, your building up a ton of flavor. Let that smoke for 5 minutes and then mop/baste again. We want to do this a few times to really build up the color and flavor.

Chicken is Done

When the IT hits 165F we want to pull the chicken off the smoker and let it rest on a cutting board. At this time you can mop on more sauce and let it sit on the chicken while its resting. After 10 minutes of rest, quarter up your chicken and serve