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1
Put the chicken in a non-reactive bowl.
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2
Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken.
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3
Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
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4
Preheat the oven or smoker to 225 degrees F.
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5
Remove the chicken and shake off the excess marinade.
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6
If cooking in an oven, place on a rack over a pan to catch drippings.
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7
If cooking in a smoker, place directly on a rack.
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8
Use your favorite wood, I use New Jersey hickory.
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9
Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
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10
Remove the chicken from the rack and place it in a foil pan.
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11
Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour.
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12
Remove the chicken from the pan and finish off on a grill.
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13
Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it).
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14
Serve immediately.
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15
You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
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16
Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved.
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17
Add meat, then wood.
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18
This will prevent the meat from looking too dark.
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19
Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade.
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20
Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.
