BBQ Chicken

• 3 pounds chicken leg quarters
• 2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
• 1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
• 1/4 cup apple cider vinegar

1. Put the chicken in a non-reactive bowl.
2. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken.
3. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
4. Preheat the oven or smoker to 225 degrees F.
5. Remove the chicken and shake off the excess marinade.
6. If cooking in an oven, place on a rack over a pan to catch drippings.
7. If cooking in a smoker, place directly on a rack.
8. Use your favorite wood, I use New Jersey hickory.
9. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
10. Remove the chicken from the rack and place it in a foil pan.
11. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour.
12. Remove the chicken from the pan and finish off on a grill.
13. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it).
14. Serve immediately.
15. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
16. Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved.
17. Add meat, then wood.
18. This will prevent the meat from looking too dark.
19. Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade.
20. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.

chicken, barbecue sauce, seasoning rub, apple cider vinegar

Taken from www.foodnetwork.com/recipes/bbq-chicken-recipe0.html (may not work)