½ Cup of Paprika
¼ Cup of Garlic Powder
¼ Cup of Onion Powder
½ Cup of Chili Powder
½ Cup of Salt
¼ Cup of Kosher Salt
½ Cup of Ground Pepper
1¼ Cup of Brown Sugar
½ Cup of Dark Brown Sugar
1 Medium Onion
4 Garlic Cloves
4 cups of cold drinking water
1 Cinch of Cayenne Pepper
2 Cups of Ketchup
¼ Cup of Brown Sugar
¼ Cup of French’s Yellow Mustard
¼ Cup of Worcestershire Sauce
3 Teaspoons of Liquid Smoke
Box of Tooth Picks
1 Whole Chicken
Regular Cut Bacon


1. In a large bowl, combine 1/4 cup of each, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add ½ cup dark brown sugar.

2. Mix all ingredients Together.

Barbeque Sauce
1.Heat ¼ cup of oil on medium heat; add in sliced onion let it sit for about 3 minutes, then add in 4 garlic cloves and for 2 minutes.
2. Add in 5 teaspoons of chili powder, ½ teaspoon of paprika, a pinch of cayenne pepper, ½ teaspoon of salt and 2 teaspoons of black pepper; stir for 1 minute.
3.Add in 2 cups of ketchup 1 cup of brown sugar ¼ cup of cider vinegar; bring to a boil stirring with a wooden spoon to combine.

4. Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).

5 Cool to room temperature then cover and refrigerate for 24 hours or more before using.


1.Rinse Chicken off
2.Lay chicken down and cover it with the rub
3.Lay as much bacon around the chicken possible use the tooth picks to keep the bacon in place
4.Slide chicken onto pop can
5.Have smoker heated to at least 200 degrees
6. Cook for estimated 2 ½ to 3 hours
7.Temperature should be 170 degrees in the breast and 180 degrees in the thickest part of the thigh
8.Wait 30 minutes after the chicken in finished to add barbeque sauce
9.Remove pop can