Kansas City-Style Smoked Chicken

"Step aside pork. Share the road, beef. This smoked chicken is REALLY tasty and sure to be the talk of your next picnic." —David

TIP: Both the dry rub and barbecue sauce for this recipe can be used on ribs, pork butt, brisket, burgers, and more. Smoke your ribs and pork butt at 225°F; smoke brisket at 250°F; and smoke burgers at 145°F.