Pit Boss BBQ Chicken

Barbecue chicken cooked in a smoker and brushed with Sweet Baby Ray's Pit Boss Sauce. Served with Cole Slaw.


1 Ea. Chicken, halved, brined, smoked

1 G. Water

6 Oz. Kosher salt

4 Oz. Sugar

1 Tbsp. Cumin seed, toasted, crushed

1 Ea. Garlic clove, crushed

1 Ea. Bay leaf

2 Oz. Garlic, granulated

2 Oz. Sea salt, ground

4 Oz. Black pepper, ground

3 Oz. Sweet Baby Ray's Pit Boss Sauce

8 Oz. Cole Slaw


1.  Brining: Clean chicken and place in large container. Mix water, 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, 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 Sweet Baby Ray's Pit Boss Sauce. 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 Pit Boss Sauce and serve with Magic Cole Slaw