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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.

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  • Dry Rub:
  • 1/4 cup light brown sugar
  • 1/4 cup paprika
  • 1-1/2 tsp ground black pepper
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground mustard
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • Barbecue Sauce:
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 Tbsp yellow mustard
  • 2 Tbsp molasses
  • 1/2 Tbsp Worcestershire sauce
  • 1/8 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • Chicken:
  • 4-1/2 lb chicken
  • String, for trussing
  • 1/4 cup reserved dry rub


Adapted from


Step 1

To prepare the dry rub, combine the ingredients in a medium-size bowl. Pour 1/4 cup into a smaller bowl and pour the remaining mixture into an air-tight container. (You'll only need 1/4 cup for this recipe.)

To prepare the barbecue sauce, combine all the ingredients in a medium-size bowl. Whisk until well combined. Divide in half and set aside.

Preheat a smoker to 250°F. Take the reserved rub and coat the entire surface of the chicken. Truss the chicken with string.

Place the chicken in the smoker and smoke for 3-1/2 hours. Brush the chicken with half of the barbecue sauce and continue to smoke for another half an hour, or until the breast of the chicken reaches 165°F.

Remove the chicken from the smoker, place a foil tent on top, and let the chicken rest for 5 minutes. Remove the trussing. Serve with the reserved sauce.

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