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Big Moe's Memphis-Style Chicken, which has a slow smoking process and a perfectly balanced dry rub, will transport you to the real Memphis flavor. It's a delectable experience that perfectly encapsulates the best barbecue around.

Ingredients: 4 lbs chicken pieces. 1/4 cup paprika. 2 tablespoons black pepper. 2 tablespoons white pepper. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. 1 tablespoon dried thyme. 1 tablespoon dried oregano. 1 tablespoon salt. 1 tablespoon brown sugar. 1/2 cup vegetable oil.

Instructions: To make the dry rub, combine paprika, salt, brown sugar, black pepper, white pepper, onion powder, garlic powder, cayenne pepper, thyme, and oregano in a bowl. Make sure the chicken pieces are evenly coated by rubbing them with the dry rub. For optimal flavor, cover and chill the chicken in the refrigerator for at least four hours, or overnight. Set the temperature of your smoker to 225F 107C. Take the chicken out of the fridge and allow it to come up to room temperature. Lightly coat the chicken pieces with olive oil. After positioning the chicken over the smoker grates, smoke-sweat it for about two to three hours, or until its internal temperature reaches 165F 74C. Keep an eye on the smoker's temperature to make sure it doesn't go below 225F 107C. After it's done, take the chicken out of the smoker and give it some time to rest before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

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