1 whole chicken, cut into pieces (legs, thighs, wings, and breasts)
1/2 cup all-purpose seasoning
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoons sugar
For the mop sauce:
1 cup Italian dressing
1/4 cup barbecue rub
1/4 cup hot water
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
For the glaze:
1 cup barbecue sauce
1 cup vinegar-based barbecue sauce
In a bowl, combine the all-purpose seasoning, chili powder, cumin, cayenne pepper, onion powder, paprika, and sugar. Mix well to create the chicken rub.
Spread the chicken pieces on a cutting board and generously season both sides with the prepared rub.
Preheat your grill or smoker to 275°F, using lump charcoal and post oak wood for optimal smoke flavor.
Place the seasoned chicken pieces on the grill, ensuring enough space for air and smoke to circulate around each piece.
While the chicken cooks, prepare the mop sauce by combining Italian dressing, barbecue rub, hot water, Worcestershire sauce, and soy sauce in a bowl. Mix well to create a barbecue vinaigrette.
After the chicken has been cooking for 30 minutes, gently baste it with the mop sauce, making sure not to disturb the seasoning. Continue basting every 30 minutes.
Cook the chicken for approximately 2 hours, flipping and basting as needed.
In a small saucepan, combine the barbecue sauce and vinegar-based barbecue sauce, warming them over low heat.
When the chicken reaches an internal temperature of 165°F for the breasts and wings and 175°F for the thighs and legs, begin glazing the chicken with the warmed sauce mixture.
Flip and glaze both sides multiple times to build layers of flavor.