1/4cupbbq sauce of your preference, plus more for basting
oilive oil for coating the outside of the chicken
salt and pepper
Instructions
Combine the melted butter and bbq sauce. Inject the chicken all over with the mixture., under the skin around the breast, trying to make sure there's added moisture in all the areas that tend to be drier than others of the chicken.
Pat the outside dry with a paper towel. Apply a thin coat of extra virgin olive oil on the chicken, front and back and salt and pepper all over, including the cavity.
Place the chicken on your prepared grill or smoker. I usually want my smoker temperature about 350 degrees when I'm smoking a chicken, because a slow smoke is not necessary. I don't add bbq sauce at this time. When the chicken starts to brown and the skin starts to crisp a little, I start brushing bbq sauce on the chicken, and continue every 15 minutes or so until the chicken reaches an internal temperature of 165. I like to check the area between the leg quarter and breast because for me that seems to be the area that takes longer to cook.
Remove the chicken from the grill and allow to rest 15 to 30 minutes. Slice and enjoy with your favorite sides.
Keyword bbq, bbq chicken, big green egg, big green egg smoked chicken