Slap Yo’ Daddy Jailbird BBQ Chicken – so good, you’ll go to jail if you make it!

February 9th, 201210 Comments



5.0 from 2 reviews
Slap Yo’ Daddy Jailbird BBQ Chicken – so good, you’ll go to jail if you make it!
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 6 to 8
  • 2 Whole Young Chickens (less than 4½ lbs ea if possible)
  • 4 heaping tbsp SYD Chicken Rub
  • ½ cup of your favorite BBQ Sauce
  1. Use kitchen scissors to cut out the backbone of the chicken and cut chicken into two halfs. You will end up with 4 half chickens (NOTE: you can also cook the chicken whole beer can style, or you can cook chicken thighs).
  2. Season the 4 pieces evenly with about 4 tbs total of SYD Chicken rub
  3. Place skin side up in aluminum foil pan and rest 1 hour in refrigerator until rub “sweats” into the meat.
  4. Place skin side up in 275-300 degree smoker with some apple wood chips.
  5. Check for doneness after an hour. It should take about 60 to 90 minutes to be done depending on how hot your smoker is and where you place the chicken in your smoker.
  6. Do not flip or touch the chicken until it is done.
  7. Use an instant read thermometer to check for doneness and remove when thigh temperature is 175 degrees and/or breast temperature is 165 degrees.
  8. Paint on your favorite BBQ sauce 10 minutes before chicken is done.


10 comments... read them below or add one

  1. Don says:

    Hi Harry!
    Would you please share your TOY chicken recipe? I bought your Slap Yo’ Daddy rub pack from Big Poppa Smokers and I want to try your lower internal temp method safely. Do you serve the judges thighs or breasts? Do you foil your chicken? Scrape the skin? How long do you cook it for and at what temp? Help!!!
    Thank you,

    • Harry Soo says:

      Thanks for getting my new chicken rub.
      Here is the recipe and pics. I don’t scrape the skin at all. Just season it, let it dry brine for 10 hours and cook it at 275 degrees

  2. michael glaser says:

    Hey again Harry!
    I am cooking for 40 people at a church function coming up soon. How would you reccomned smoking only leg quarters? (leg/thigh/wing)

    Thanks for your recipes, they are such a blessing!

    • Harry Soo says:

      Hey Mike:
      Cook 50 leg quarters and you’re good for 40 servings with some leftovers and seconds.
      Apply SYD Chicken Rub.
      Rest in fridge if you can for 1 hour.
      Cook in 300F pit (smoke/grill).
      Ensure internal is 160.
      Remove and place in foil pan
      Cover with foil and keep warm in 250F pit so the skin becomes tender (about 30 mins).
      Apply sauce and watch it disappear.

    • Harry Soo says:

      Helpful hints here also on how to throw a BBQ party:

    • michael glaser says:

      Thanks-you’re the MAN. But you already knew that. I only have the huge bag of the "love meat tender rub".. ive used it for your chicken recipe 3x now and everyone loterally flips out about how good it is. Is it worth it to get the chicken rub just for chicken? We’re on a tight budget right now and the wife was hard pressed letting me order the meat rub already haha..

    • Harry Soo says:

      Great to hear Michael.
      My chick rub works really well for ribs and for seafood like shrimp also

  3. michael glaser says:

    Harry. I only have 1 18.5" WSM and have been asked to cook 40 breasts and 40 leg qaurters for a church function this coming weekend. I typically dry brine the chicken overnight and cook the same day as i eat it. How would you recxomend me cook all of that food? Is it possible to store in fridge? How should i reheat? Will it still be aa awesome? Thanks a bunch

  4. mike barger says:

    My favorite chicken recipe by far!!!

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