Cook the Book: Big Bob Gibson's Hickory-Smoked Chicken

Cook the Book: Big Bob Gibson's Hickory-Smoked Chicken

I don't even like barbecue chicken, but I like this barbecue chicken. Big Bob Gibson's Hickory-Smoked Chicken is absolutely amazing. I'm eagerly awaiting this weekend's Big Apple Barbecue Block Party, where I hope they'll be making this recipe, which follows after the jump.

And, remember, we're giving away the book that this recipe comes from, Peace, Love, and Barbecue. Enter to win here.

Big Bob Gibson's Hickory-Smoked Chicken

  • Yield:1.5 cups

Ingredients

  • 1 whole chicken, cut in half
  • Finely found kosher salt and ground black pepper
  • 1/2 cup vegetable oil
  • 1 cup mayonnaise
  • 1 cup apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons cracked black pepper
  • 1/2 teaspoon kosher salt, finely ground
  • 1/4 teaspoon cayenne

Directions

  1. 1.

    Wash the chicken and season it liberally with salt and pepper.

  2. 2.

    Smoke over hot coals and hickory wood at 300 to 350 degrees for 3 to 4 hours or until the internal temperature reaches 170 degrees.

  3. 3.

    Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more.