BBQ Chicken

Not so much a recipe as more of a technique for the juiciest BBQ chicken you can imagine.


The fact that it is smoking and steaming at the same time really makes a difference. The fact that it is brined also helps of course. a juicy Chicken!!!




1 Chicken around 3 pounds (1,5 kg)


1 Quart + ½ Cup Cold Water (1,2 Liter)


¼ Cup (1/2 dl) Salt


¼ Cup (1/2 dl) Sugar


BBQ rub


Apple juice


Steelbowl (big enough to hold the chicken, see picture)


Cherry Chunks


Make the brine by mixing cold water, salt and sugar.


Put chicken in a container and pour over brine.


Put in fridge for 24 hours.


Take out. Dry Chicken and dust and cover with rub on all sides.


Put in fridge a few hours or overnight.


Start your smoker and take it up to 250F (125c)


Put the chicken in the steel bowl with the breast side up.


Put in a thermometer in the breast meat at the thickest point.


Carefully pour apple juice around the chicken. I use around 1/2 Cup but it depends on how big the steelbowl is. It should come up a bit around the sides.


When the smoker is at the right temperature put the bowl in with the Chicken's legs closest to the firebox. Close the lid. Put on some chunks Cherry Wood


BBQ with closed lid until Chicken reaches 80c (160F) internal temperature


Take off the bowl and let Chicken rest in the bowl for 20 minutes.


Enjoy a superjuicy BBQ’ed Chicken at it’s best!!!