“Smoking behind the supermarket with you dub” does not identify a recognized dish or established cooking method, so there is no reliable recipe to give under that name. If you mean a specific smoked food, sauce, or regional dish, share its ingredients or a reference; meanwhile, this practical recipe makes smoky barbecue chicken safely at home without cooking near a supermarket or other public place.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1 tbsp (15 ml) neutral oil
- 1 tbsp (12 g) packed brown sugar
- 2 tsp (6 g) smoked paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- ½ cup (120 ml) barbecue sauce, plus extra for serving
- Wood chunks or chips for smoking, according to your smoker’s instructions; apple or hickory are suitable choices
Instructions
- Prepare the chicken. Pat the thighs dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the chicken all over with the oil, then coat it evenly with the spice mixture. Set it aside while the smoker heats, about 15 minutes. Keep raw chicken and its utensils separate from ready-to-eat food.
- Heat the smoker. Set up an outdoor smoker for indirect cooking at 275°F (135°C), following the manufacturer’s directions. Add the wood in the quantity and manner recommended for your smoker; too much smoke can make the chicken bitter. Keep the smoker outdoors in a well-ventilated location, away from doors, windows, dry vegetation, and combustible materials. Never smoke food indoors, in a garage, or in a public area where open flames or smoke create a hazard.
- Smoke the chicken. Arrange the thighs skin-side up on the grate, leaving space between them. Close the lid and cook for about 50–65 minutes, keeping the smoker near 275°F (135°C). Cooking time varies with the size of the thighs and the smoker, so use temperature rather than time alone to judge doneness. Avoid repeatedly opening the lid, which lets heat escape.
- Check the temperature. Insert an instant-read thermometer into the thickest part of each thigh without touching bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; check every piece and continue cooking if any has not reached it. Thighs may become more tender at a higher temperature, but they must reach at least 165°F (74°C).
- Sauce and finish. Brush the cooked chicken with barbecue sauce and smoke for another 5–10 minutes, just until the sauce looks glossy and tacky. If you prefer a less sweet or less sticky finish, serve the sauce at the table instead. Transfer the chicken to a clean platter and rest for 5 minutes before serving.
Tips
- Use a thermometer: Smoker temperatures and chicken sizes vary. Check each thigh in its thickest section and avoid the bone, which can give a misleading reading.
- Choose your wood thoughtfully: Applewood gives a gentle, sweet smoke; hickory is bolder. If you only have a charcoal grill, use indirect heat and a small amount of soaked or dry wood as your grill’s instructions recommend.
- Adjust the rub: If you do not have smoked paprika, use regular paprika and rely on the wood smoke for the smoky flavor. The result will be milder. Reduce the salt if your barbecue sauce is particularly salty.
- Prevent cross-contamination: Do not reuse a plate or brush that touched raw chicken for cooked chicken unless it has been washed with hot, soapy water. Keep raw poultry refrigerated until you are ready to prepare it.
Serving Suggestions
Serve the thighs hot with extra barbecue sauce and simple sides that suit a smoky main course: coleslaw, corn on the cob, baked beans, potato salad, or a green salad. For a casual plate, add sliced bread or rolls to catch the sauce. If serving outdoors, keep hot food hot and do not leave chicken at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Variations
Boneless thighs: Use 2 lb (900 g) boneless, skinless thighs. They will generally cook faster, so begin checking their temperature after about 30 minutes; cook every piece to 165°F (74°C).
Chicken drumsticks: Swap in 2 lb (900 g) drumsticks and arrange them with space between each piece. Their cooking time may differ, so rely on a thermometer rather than the clock.
Spicier rub: Add ¼–½ tsp (0.5–1 g) cayenne pepper to the spice mixture. For a less sweet finish, use a tangy vinegar-based barbecue sauce or serve sauce on the side.
No smoker available: Cook the seasoned thighs on a covered grill over indirect heat, maintaining about 275°F (135°C), and add a small amount of wood only if your grill is designed for it. The flavor will depend on your grill and will not be identical to a dedicated smoker. Always cook poultry to the same safe internal temperature.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a covered container; use within 3–4 days. For longer storage, freeze the chicken in an airtight freezer-safe container, ideally for up to 3 months for best quality, and thaw it in the refrigerator. Reheat leftovers until they reach 165°F (74°C) throughout, checking with a food thermometer. Reheat only the portion you plan to eat, and discard chicken left at room temperature beyond the safe time limit.
Frequently Asked Questions
Is “smoking behind the supermarket with you dub” a known recipe?
No recognized dish or standard smoking technique is identifiable from that phrase alone. It may be a misspelling, a lyric, or a reference specific to a person or place. This page therefore offers a clearly labeled smoked-chicken recipe rather than claiming the phrase has a culinary meaning.
Can I make this recipe without a smoker?
Yes. A covered grill set up for indirect heat can work, and the variation above explains the approach. You can also roast the seasoned chicken in an oven, but it will not have the same wood-smoke flavor. In every case, check that each thigh reaches 165°F (74°C).
How can I tell when smoked chicken is done?
Use a food thermometer inserted into the thickest part of each piece, avoiding bone. Poultry is safe at 165°F (74°C), the USDA FSIS minimum. Color and clear juices are not reliable substitutes for a temperature check.
Can I prepare the chicken rub ahead?
Yes. Mix the dry spices in advance and store them in a sealed container. You can season the chicken and refrigerate it for a few hours before cooking, but keep it covered and cook it promptly; the time in the refrigerator adds to the recipe’s total time.
Why is my smoked chicken skin not crisp?
At a relatively low smoking temperature, chicken skin may stay soft rather than crisp. Patting the skin dry helps, but does not guarantee crispness. For a crisp finish, briefly place fully cooked chicken skin-side down over hotter indirect or direct grill heat, watching closely to prevent burning, while maintaining safe handling.
Can I use chicken breasts instead of thighs?
Yes, but breasts are leaner and can dry out if overcooked. Use similarly sized pieces, begin checking early, and remove each one as soon as it reaches 165°F (74°C). The cooking time will depend on thickness and smoker temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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