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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
