North Carolina BBQ Chicken

North Carolina-Style BBQ Chicken Halves cooked low and slow on the Blackstone Pellet Grill*—tender, juicy, and packed with smoky flavor! We’re talkin’ crispy skin, smoky meat, and a zippy **Eastern NC-style vinegar BBQ sauce* to tie it all together. This is Carolina barbecue done right, y’all! Whether you're reppin’ the Tar Heel State or just love bold BBQ flavor, this one’s worth firing up the grill for.

Ingredients:

4 chicken halves

4 tbsp Uncle Steve Shake SPG

4 tbsp Hussey's Heifer Dust

4 tbsp BBQ rub

BBQ Sauce:

1 cups  ketchup

1 cup apple cider vinegar

1/2 cup water

1 tbsp Worcestershire sauce

1 1/2 tsp pepper

1 tsp Texas Pete hot sauce

1 tbsp onion powder

1 tbsp garlic powder

1/2 tsp Ginger powder

2 tbsp brown sugar

pinch MSG

1 tsp Heifer Dust

1/4 tsp red pepper flakes

1 tbsp butter

Hussey's Heifer Dust

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Directions:

1. Season 2 chicken halves with Uncle Steve's Shake SPG. Apply liberally. Liberally apply Heifer Dust to the other two chicken halves. Then apply BBQ rub to all pieces of chicken.

2. Preheat smoker to 350 degrees and add chicken to smoker. Add a thermometer to the meat to monitor internal temp. Check after 30 minutes.

3. For the BBQ sauce: Whisk ketchup, apple cider vinegar and water together in a warmed pan. whisk until well incorporated.

4. Add the rest of the sauce ingredients minus the butter and whisk until mixed well. Taste and adjust to your liking. Add butter and put pan on a pre heated griddle. Stir to mix and let butter melt. After a minute or so, check sauce and when butter is melted and incorporated, turn off burners.

5. After 30 minutes, check chicken and rotate on the smoker. Let cook till internal temp reaches 155 degrees or around another 30 minutes. When chicken reaches 155 degrees put in an aluminum pan. Ladle the sauce over the chicken making sure all pieces get coated. Cover with aluminum foil and put back on smoker and let go about 10 - 15 minutes. Dip chicken in sauce and enjoy