https://www.youtube.com/watch?v=k6GDALpfH7g

Ingredients

• Rub:
  • 1/2 cup Killer Hogs AP rub
  • 2 tablespoons sugar
  • 1 tablespoon granulated onion
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chilli powder
  • 1 teaspoon cayenne pepper
• Mop sauce:
  • 32 ounces water
  • 16 ounces zesty Italian dressing
  • 8 ounces barbeque sauce
  • 1/2 cup Killer Hogs The BBQ Rub
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
• Bone-in, skin-on chicken pieces
• Killer Hogs The BBQ Sauce
• Killer Hogs Vinegar Sauce

Method

• Prepare smoker to cook at 275-300 degrees.
  • Oak, hickory, pecan, or apple are all good choices.
• Season the outside of each piece of chicken with the seasoning and get it on the pit.
• Turn each piece approximately every 30 minutes.
• Each time the pit is opened baste with the mop sauce.
• After a couple hours of flipping and mopping the chicken is ready for the sauce.
  • Make 50/50 mixture of each sauce in a small aluminum pan
  • Place pan of sauce on the pit to warm up and thin out
• Using the same mopping brush, baste the sauce over the chicken on both sides.
• Continue cooking the chicken until it has reached a temperature of 165 in the white meat and 175 in the dark meat
  • Dark meat and wings can go even higher, up to 200

Notes

• Rub recipe make enough for a lot of chicken
• Works well with boneless, skinless but better as written