Korean BBQ Chicken


  • 1 Chicken, halved, brined, smoked
  • 1 gal Water
  • 6 oz Kosher salt
  • 4 oz Sugar
  • 1 tbsp Cumin seed, toasted, crushed
  • 1 Garlic clove, crushed
  • 1 Bay leaf
  • 2 oz Garlic, granulated
  • 2 oz Sea salt, ground
  • 4 oz Black pepper, ground
  • 3 fl oz Korean Barbecue & Wing Sauce (SJ3189HA)
  • 1/2 cup Magic Coleslaw


  1. Brining: Clean chicken and place in large container. Mix water, Kosher salt, sugar, cumin, garlic, and a bay leaf until all solids are dissolved to create a brine. Brine chicken for minimum 6 hours or overnight. Remove chicken from brine and rinse.
  2. Rub: In mixing bowl, combine garlic, sea salt, and pepper. Sprinkle rub on both sides of chicken evenly and set uncovered in refrigerator until needed.
  3. Smoking: Place chicken halves in smoker, skin side up above drip pan, and add 1-lb of wood chunks to hot coals. Every hour, add 1-lb of wood chunks and brush chicken halves with Korean Barbecue & Wing Sauce (SJ3189HA). After 3 hours, pull chicken from smoker if chicken halves are 165°F in the thigh nearest bone. Let rest for 15 minutes.
  4. Brush chicken with warm Korean Barbecue & Wing Sauce (SJ3189HA) and serve with Magic Coleslaw.