Oven Smoking Chicken or Meat

The Out of Town Cook 

Perfect for a rainy day or when you don't have an outdoor smoker. This is my method there are many. Some use wood chips (I only recommend this if you have a really good exhaust fan) others like mine use liquid smoke & time. 

You will need:

A sheet pan or roasting pan with a rack

heavy duty aluminum foil 

Basting brush

Ingredients:

Chicken (I used a whole chicken spatchcocked & 6 thighs)

OR

Beef Ribs or Brisket 

Dry Rub of your choice

1 Tablespoon Liquid Smoke

1/2 cup smoky Bourbon 

16 Oz BBQ Sauce of your choice

1/2 cup Apple Cider Vinegar 

Directions:

Lower oven rack to lowest position in oven. Preheat to 250° F.  Line pan with heavy duty foil for easier cleanup. Place rack in pan & spray with grilling spray. Place chicken on rack and rub thoroughly with dry rub. In a cup mix Bourbon and liquid smoke. Drizzle this mixture evenly over chicken. Cover chicken tightly with aluminum foil. Place into the oven and cook undisturbed for two and a half hours.  Meanwhile I'd BBQ Sauce and cider vinegar together until it is slightly thinner than usual.  After your initial two and a half hours are up uncover chicken and brush with BBQ Sauce. Repeat ever 20 minutes for the next hour and a half  give a final brush of BBQ Sauce and turn heat to 500° for just long enough to caramelize the surface of the chicken.