Memphis BBQ Smokehouse Chicken
Discover this unforgettable BBQ Smokehouse Chicken recipe inspired by the famous Memphis BBQ and learn how to recreate it at home.
Allergens
Contains gluten and soy
Ingredients
- 6 bone
- in, skin
- on chicken legs
- 1 cup BBQ dry rub
- 1 ½ cups Memphis
- style BBQ sauce
- Wood chips for smoking (hickory or applewood)
Instructions
- Prepare the smoker or grill for indirect cooking with a temperature of around 250°F (120°C). Soak wood chips in water for at least 30 minutes before using.
- Generously apply BBQ dry rub to each chicken leg, patting it onto the skin and meat.
- Place the chicken legs on the smoker or grill, avoiding direct heat, and cook for 1 hour with the lid closed.
- Flip the chicken legs after an hour and brush with Memphis style BBQ sauce. Continue cooking for another hour, basting with additional BBQ sauce every 20 minutes.
- Check the internal temperature of the chicken it should reach 165°F (74°C) before removing from the grill or smoker. Allow the chicken to rest for 10 minutes before serving.
Chef’s Insight
Experiment with different types of wood chips to achieve your desired smoky flavor.
Notes
The key to tender and juicy chicken is a slow and steady cooking process.