Traditional NE Georgia BBQ Chicken and Mop Sauce

Traditional NE Georgia BBQ Chicken and Mop Sauce

Cooking chicken in northeast Georgia is a tradition. I started as a ninth grade FFA member stacking cement blocks, lighting charcoal and flipping racks (50 halves at a time). I now more frequently cook 50 halves at a time in an upright smoker fired by wood.The "ag teacher" recipe over charcoal or in a smoker is still the best and almost foolproof. At home my favorite wood is pecan.

Prep Time: 
15 minutes
Cook Time: 
3 hours
Yield: 
50 halves
Ingredients: 
  • 50 
    Medium-sized chicken halves salted both sides with Kosher salt
  • 16 oz  
    Canola oil
  • 16 oz  
    Apple cider vinegar
  • 16 oz  
    Lea and Perrins worchestershire sauce
  • 16 oz  
    REALemon concentrate
  • 16 oz  
    Texas Pete hot sauce, or substitute
  • coarse-ground cracked black pepper
Directions: 

Prepare sauce by combining all liquids. Heat to boil then remove.

Place chicken halves cavity-side down on smoker rack. Sprinkle pepper on top. Cook three hours at 250-275 degrees. After one hour begin mopping or spraying sauce liberally at 20 minute intervals. Test by eyeball method of easily twisting leg quarter and/or affirming 165 degree internal temperature. Serve immediately or place in lined cooler, coat with balance of sauce, close cooler and allow additional time (15-30 minutes) for steaming. Enjoy!