CookJunkie’s Memphis BBQ Smokehouse Dinner

Allergens

Eggs (in some BBQ sauces), Mustard (some contain seeds)

Ingredients

• 1 whole chicken, cut into 8 pieces (preferably organic, free
• range) 2 cups hickory wood chips 1 cup BBQ sauce (preferably Memphis
• style) 1/4 cup apple cider vinegar 1/4 cup yellow mustard 1/4 cup brown sugar 1 tablespoon paprika 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper (optional)

Instructions

1. Soak wood chips in water for at least 30 minutes to prevent burning.
2. In a small bowl, combine BBQ sauce, apple cider vinegar, mustard, brown sugar, paprika, black pepper, salt, onion powder, garlic powder, and cayenne pepper (if using). Mix well and set aside.
3. Preheat your grill to medium high heat, around 350°F (175°C). Drain the soaked wood chips and place them directly on the coals or in a smoker box for gas grills. Allow the grill to smoke for 5 minutes before adding the chicken.
4. Season the chicken pieces with salt and black pepper, then place them on the grill grates. Cook with the lid closed for 20 25 minutes, turning occasionally and basting with the BBQ sauce mixture every 5 minutes until cooked through. Internal temperature should reach 165°F (74°C) for white meat and 180°F (82°C) for dark meat.
5. Remove from heat and let rest for a few minutes before serving.

Chef’s Insight

Memphis-style BBQ is known for its balanced flavors of sweet, tangy, and spicy - find your perfect balance with this recipe.

Notes

The key to this recipe is a slow, steady heat and basting with the sweet, tangy sauce.