- 1 Tbsp salt
- 1 Tbsp Hungarian sweet paprika
- 1 Tbsp (packed) dark brown sugar
- 2 tsp ground black pepper (for kids, try 1 tsp)
- 1/4 tsp celery seeds
- 2 3 1/2 to 3 4/3 lb chickens, each cut in half, backbones removed (or about three pounds of boneless skinless thighs)
- 1 C water (maybe 1/2 C)
- 3/4 C distilled white vinegar
- 1/4 C Worcestershire sauce
Mix first 5 ingredients in small bowl. Reserve 4 tsp spice mixture for mop. Rub remaining spice mixture all over chicken. Refrigerate one hour.
Mix water, vinegar, Worcestershire sauce, and reserved spice mixture in medium bowl to blend for mop.
Cook on smoker, brushing chicken with mop every 15 minutes.
(to smoke on smoker: first, start smoker on smoke. Once it starts smoking, adjust to 225-275, depending on how quickly you want to cook the chicken. 225 will take over an hour, 275 might take about 45 minutes? Don’t put chicken on until smoker has come to temperature and not smoking like crazy).
Serve with BBQ sauce.
Bon Appetit