Food and Recipes Recipes Myron Mixon's Whole Smoked Chicken Barbecue is second nature to "The King of Barbecue," Myron Mixon. This Southern-raised pit master was taught everything about the art of 'cue from his dad, Jack Mixon. He's undoubtedly skilled in the barbecue craft. Mixon was inducted into the BBQ Hall Fame in BBQ capitol, Kansas City, and recently awarded the "Pioneer of Barbecue" award. Southern Living was lucky enough to acquire Mixon's famous Whole Smoked Chicken recipe that contains the legendary Mixon's Honey Money Cluck Rub.A critical component in the smoking process is starting with a full-flavored brine. A homemade brine adds incredible flavor and moisture to the chicken. For an extra kick, mix up apple juice and a heaping of hot sauce to spritz on the chicken every 30 minutes. This smoked chicken is packed with a deep smoky flavor, extra tender meat, and a tangy vinegar-based BBQ sauce. Pair this irresistible smoked chicken with fan-favorite Southern side dishes like Classic Baked Macaroni and Cheese and cole slaw. If you find yourself with leftovers (which is highly unlikely), transform this smoky chicken into delicious leftover chicken dishes. This dish will be the star of the show at any backyard BBQ. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 15, 2020 Print Share Share Tweet Pin Email Active Time: 20 mins Total Time: 7 hrs Ingredients 2 - 3 pounds whole chicken (small) Myron Mixon's Honey Money Cluck Rub (or any store-bought chicken rub) brine Chicken Brine Recipe 1 gallon hot water 1 cup kosher salt 1 cup sugar 2 cloves garlic 5 carrots chopped 5 stalks celery chopped 3 bunches spring onions 3 bay leaves 3 tablespoons whole pepper corn whole bunch Italian flat leaf parsley cut in half whole bunch of fresh thyme (whole, don't cut) Directions For chicken brine: mix all of the ingredients together in a container large enough to fit the chicken. Add the chicken and allow to brine for 24 hours. Using a meat tenderizer, perforate the skin of chicken. Submerge the chicken in brine mixture for 3-4 hours. Remove from brine, pat dry, and apply rub. Place in 275 degree smoker for 2 ½ - 3 hours, or until legs and thighs reach internal temp of 180 degrees. Remove, rest for 10 minutes, and carve. Southern Living Print