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  • 1 whole chicken
  • Can of soda
  • 7 cups of brown sugar
  • ¼ cup paprika
  • 2 tablespoons of black pepper
  • 1 tablespoon of salt
  • 1 tablespoon chili powder
  • 1 tablespoon of dried thyme
  • 1 garlic powder
  • 1 onion powder
  • 1 teaspoon cayenne
  • 2 cups Ketchup
  • 1 teaspoon of Mustard
  • 3 1/2 tablespoon Worcestershire sauce
  • 2 tablespoons of Vinegar
  • 1 tablespoon Lemon Juice
  • 1 teaspoon of black pepper
  • 2 tablespoons of olive oil


  • 2 cups brown sugar
  • ¼ cup paprika
  • 1-tablespoon black pepper
  • 1 tablespoon salt
  • 1 chili powder
  • 1 tablespoon dried thyme
  • 1 of garlic powder
  • 1 onion powder
  • 1 teaspoon cayenne
  • 2 tablespoon of olive oil

Barbecue Sauce:

  • 2 cup Ketchup
  • 1 teaspoon Mustard
  • 3 1/2 tablespoon Worcestershire sauce
  • 2 tablespoon Vinegar
  • 1 tablespoon Lemon Juice
  • 6 tablespoon Brown Sugar
  • 1-teaspoon black pepper
  • 7 1/2 teaspoons of chopped onion (add as desired).


  1. Rinse the chicken off with water and pat dry with paper towels.
  2. Combine the rub ingredients together in a bowl, and make sure you break up the brown sugar (use hands for best results)
  3. Spread olive oil onto the chicken so the rub with stick.
  4. Spread the rub mixture onto the chicken, getting into the chicken also for flavor.
  5. Leave the chicken overnight to let the rub get into the meat. (if you can’t wait that long, about 1-2 hours should be the minimum you wait).
  6. Open the soda and empty it half way and punch 6 or 7 holes in the top for more moister.
  7. Put the remaining of the dry rub into the soda can ( 1 tablespoon or so)
  8. Insert the chicken onto the pop can (wings up and legs down),
  9. Place the bird onto the smoker (between 200-250 degrees), moving the legs into a tripod shape to support the chicken.
  10. Cook the chicken 1 ½ - 3hours or until the internal temperature of the thigh of the chicken is 180 degrees. (Use a meat thermometer to measure the internal temperature)/
  11. While the chicken is cooking, prepare your sauce. Mix all the ingredients together (changing anything you want after tasting it).
  12. Heat the sauce for about 3 minutes to make sure all the sugars are broken down.
  13. Once the chicken has got the 180 internal temperature, take it off the smoker using tongs to be careful.
  14. Tent the chicken with some foil (making a tent with the foil and placing it over the chicken preferably in a drip pan) and let it sit for about 30 minutes .
  15. Carve the chicken as desired and also add as much barbecue sauce as desired.

Serves four to six.