Root Beer, Smoked Chicken
- 1 Cup Dark Brown Sugar
- 1/4 Cup Butt Kickin' Blacken
- 1/4 Cup Unsweetened Cocoa Powder
- 2 Tablespoons Kosher Salt
- Vegetable Oil
- 12 Pieces Chicken, any combination
Butt Kickin' Root Beer Mop
- 1 Bottle Root Beer, 12 ounce
- 1/4 Cup Butt Kickin' Blacken
- 1 Cup Dark Brown Sugar
- 2 Tablespoons Kosher Salt
- 1/2 Cup Vegetable Oil
- 1 Tablespoon Mustard
- Additional Root Beer, as needed
- Hickory or Mesquite Wood Chips, as needed
1. It's best to start the day before you want to make this.
2. Make up a single recipe for the Butt Kickin' Cocoa Rub.
3. Rinse, then dry the chicken, then cut off any additional fat or skin.
4. Coat the chicken with a little oil then with the Cocoa Rub, place in a plastic bag, and set in the refrigerator.
Ron's Note:
Although this is my preferred method, in a pinch, you can get away with putting the rub on the chicken just prior to placing it on the grill.
5. The next day, Soak the chips in water for at least one hour. Then, make up 1 recipe for Butt Kickin' Root Beer Mop.
Start the grill:
6. While the grill is getting ready, place the soaked wood chips in pouch made from aluminum foil.
7. If the coals are too hot, cool them down first, by sprinkling them with a little water. When the grill is ready, poke a couple of holes in the smoke pouch, place it on the grill then the chicken, skin side down, and put the lid on. Regulate the heat so that you don't have too much under the chicken or it will burn.
8. Turn the chicken after 15 - 20 minutes, and baste with the mop.
9. As you're cooking, be sure to rotate the chicken on the grill to keep it from burning.
10. Continue smoking and cookin' for 1 - 1 1/2 hours, turning and basting the chicken with the Root Beer Mop ever 15 - 20 minutes or, until the chicken is done. Total cooking time will depend upon the heat of your grill, and the thickness of the chicken, but you don't want the meat that's close to the bone to be bloody.