BBQ Chicken on the Recteq #2

6/3/2023 – This Q is like the one last week but with the suggestions cited in that post; i.e. a more spicy rub and slower initial smoke. The 6POGS and additional smoke time made a really good Q.

  1. 12:00 AM – Trimmed thighs of fat and excess skin. Salted one side to dry brine and put back into the refrigerator.
  2. 3:00 AM – Seasoned moderately with 6POGS Rub under the skin and on top as well as the backside.
  3. 4:30 PM – Preheat Recteq to 300°F and allow to come up to temp.
  4. 5:00 PM – Placed chicken on Recteq and smoked for about 70 minutes for the internal temp to be 155 in the legs and 189 in the thigh.
  5. 5:50 PM? – Painted on So-Good BBQ sauce.
  6. Cooked another 15-20 minutes until it reached an internal temp of 190°F in the largest leg.
  7. Removed chicken from Recteq and allow it to rest.
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