Sweet Baby Ray’s Smoked Chicken “Texas Style”

Chicken brined for hours then rubbed with garlic, salt, and pepper, slow cooked over wood chunks and hot coals topped with a mop sauce of apple cider vinegar, Original BBQ Sauce, and Lone Star beer.

Ingredients

Serves 4

Brine 1 gallon Water
6 fl-oz Kosher salt
4 fl-oz Sugar
1 Tbsp Cumin seed, toasted, crushed
1 ea Garlic clove, crushed
1 ea Bay leaf
Rub 2 fl-oz Garlic, granulated
2 fl-oz Sea salt, ground
4 fl-oz Black pepper, ground
Mop Sauce 16 fl-oz Apple cider vinegar
8 fl-oz Sweet Baby Ray's Original Award Winning Barbecue Sauce
8 fl-oz Lone Star Lager or Shiner Bock

Directions
Clean chicken halves and pat dry with paper towels. In large container, mix brine ingredients until all solids are dissolved. Soak chicken halves in brine mixture for 6 hours. Remove from brine and rinse chicken well. In mixing bowl, combine garlic, salt and pepper. Sprinkle rub on both sides of chicken evenly. Place chicken halves in smoker, skin side up above drip pan, and add 1-lb wood chunks to hot coals. Mix mop sauce. Every hour, add 1-lb of wood chunks and mop with sauce. After 3 hours, pull the chicken off cooker when breast is 165F or 175F in the thigh. Let rest for 15 minutes. Brush chicken with warm Sweet Baby Ray’s Original Barbecue Sauce at service.