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Carolina BBQ smoked chicken

Simple pulled BBQ chicken
Course: entree
Cuisine: American
Author: Chef Keith Snow


  • 1 whole chicken rinsed and dried
  • 1/4 cup brown sugar
  • 1/2 cup paprika
  • 1/8 cup onion powder
  • 1/8 cup granulated garlic
  • 1/8 cup kosher salt
  • 1 1/2 tbs cayenne pepper
  • 1 1/2 tbs black pepper
  • 1/2 cup cider vinegar
  • 4 cups Hickory wood chips soaked


  • -In a medium sized bowl combine all of the spices.
  • -Remove the chicken from any wrapping, rinse well and dry. Place the chicken in a baking dish and rub it with the spice mixture. Marinate the chicken for 6 to 12 hours.
  • -Preheat a grill on medium low or about 200 degrees.
  • -Using aluminum foil, make a "pan" with 2 inch sides. It should be just large enough for the chicken to sit. Place it on the coolest side of the grill away from the coals.
  • -Throw the soaked chips on the hot coals about 1/2 cup at a time and keep the smoke going by adjusting the dampers on your grill. Brush with the vinegar to moisten.
  • -Smoke the chicken for about 3 hours, while keeping the temperature around 200 degrees.
  • -Allow it to rest for about 1/2 an hour and "pull" the meat with two forks.