Backyard BBQ Chicken with Bar-A-BBQ

Matt teams up with Cooper from Bar-A-BBQ, a recently named Texas Monthly Top 50 BBQ joint, to cook some saucy and delicious backyard BBQ chicken! In this episode, they show us how to make the perfect "saucy finger licking grilled and smoked chicken." A "budget friendly backyard dish" as Cooper calls it. In this recipe and video we smoke chicken quarters on a Mill Scale offset smoker and then grill over a hot charcoal fire in a Mill Scale Yakitori grill. 

Meat Church How To YouTube Video: https://youtu.be/i6aAKWGx0Tc

Ingredients:

• 1 package chicken quarters (usually 6 pieces)
• Meat Church Holy Voodoo
• 16 mesh coarse black pepper 
• Sauce
  • Bar-A-BBQ Rib Glaze (sub your fave BBQ sauce)
    

Prepare your smoker & grill
Prepare your smoker at 250 degrees. We used a Mill Scale offset smoker with post oak for this cook in this video, but mesquite, hickory or pecan would also be good choices.  

Prepare a direct heat fire in a charcoal grill for use 1 - 1/2 hours into the cook. 

Prepare the chicken
Trim off any excess fat or skin.

Season the underside of the chicken lightly with black pepper.  

Then season with Meat Church Holy Voodoo. 

Flip to the skin side and repeat. 

Allow to adhere for 10 minutes. 

Smoke the chicken
Place the chicken in the smoker skin side up.  

Smoke the chicken until it reaches 155 internal temperature. That took about one hour in this video. 

Grill the chicken
When the chicken reaches 155, remove it from the smoker and place it on a grill grate just above the fire.

Make sure to keep the chicken out of reach of the flames. Cook for 2-3 minutes per side flipping and moving as necessary. 

When the chicken has reached 159 internal temperature, move it to a higher or cooler zone.

Sauce the chicken by squiring the glaze all over.

Continue to cook the chicken for 5 - 10 minutes to allow the glaze to tack up.

Finish the chicken
Move the chicken back to the smoker. 

Squirt with the glaze again.

Smoke for 10 minutes. 

Remove the chicken from the smoker, allow to cool and enjoy!