Wife is craving BBQ chicken

Dawgtired

I usually just Spatchcock it and put sauce on about 10-15 minutes before cook is done. Any tips to get that BBQ flavor more through the meat instead of just the skin and very top of the meat?

jtcBoynton

Depends on what you mean by "that BBQ flavor".  Maybe curing the meat before cooking will do the trick for you.  

Dawgtired

Trying to get a deeper penetration of the flavor. Wasn’t sure if low and slow would improve things. I guess an example would be if you just basted the skin and then pulled it off prior to eating, the meat wouldn’t have much flavor from the sauce. Hopefully that makes sense.

buzd504

Marinating is probably your easiest option, but if you really want "penetration" (heh), you might consider injecting.

hoosier_egger

Hit it with your favorite rub and let it sit overnight in the fridge. Sauce the last 20 minutes or so

lousubcap

Rub under the skin for improved flavor and you can slow smoke it.  See pulled chix threads but that takes 4-6 hours so you may be timed out.  FWIW-

Mattman3969

Low n slow chicken will make you a hero.  

dmchicago

I did this a few weeks ago. Didn't brine 'cause trying to guess what I and the Mrs. want for dinner tomorrow is a no go.

If I could think that far ahead, I'd have a fatter 401k.

smbishop said:

Just sharing, I have followed this recipe with good success!

https://www.nibblemethis.com/2009/05/smoked-chicken.html

So I did this tonight minus the brine. Sides from Rudy's BBQ.

Took about 5 1/2 hours. i swear this bird had a stall!

Anyway, the flavor was sublime. My wife, upon a few bites said the words we all yearn for:
" I'll be in the bedroom after you do the dishes."

Just kidding...she said: "You can make this anytime you want!"

Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

Large BGE.

"I'm a complete moron when it comes to Egg/Dome assembly!"
Dennis - Austin,TX

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Dawgtired

Thanks and I’m going try some of these suggestions. I wound up cooking this with a spatchcocked bird. My wife’s comment was this was probably the best bbq chicken she’s ever eaten, but it wasn’t quite what she had in mind. I know what she means but boy was it delicious.
https://www.youtube.com/watch?v=mVflRHd0GBg&t=317s

Foghorn

When I only had a gas grill and before I knew better I used to just put chicken parts in some foil and pour in some BBQ sauce and wrap it up and essentially boil the chicken in the sauce.  Then I would take it out of the foil and pour on some more sauce and cook it until the sauce burned and mostly turned black (I was going for some good char and/or crispy skin and usually overshot).  To this day, my wife prefers chicken done that way over any other method I have tried... and I've tried pretty much everything that has been described on this site plus a number of competition recipes...

Is your wife looking for something like that - charred BBQ sauce?  Or maybe the taste of a particular style of sauce?

Dawgtired

Bird was beautiful and delicious, just didn’t have that strong BBQ flavor.

jtcBoynton

Rubs, sauces and marinades are all surface or near surface flavor techniques. If you truly want flavor addition to the inside of the meat you will need to physically put it there by injection or use a cure. With surface flavor techniques just make sure there is plenty so that there is some surface to be had with every bite.  Think about surface to mass ratios - fryer rather than broiler chicks.