Loaf Pan Chicken with North Carolina BBQ Rub
This Loaf Pan Chicken recipe is a variation from my Smokin’ Southern BBQ cookbook, where I wanted to capture the essence of classic Southern barbecue with a twist. Inspired by the legendary Big Bob Gibson, this method brings all the smoky, savory flavors you love while keeping the chicken tender and juicy. Cooking the chicken in a loaf pan isn’t just a clever trick—it’s a game-changer. The pan captures all those flavorful juices, turning them into a rich, smoky bath for the bird. For this version, I’ve swapped the original spice blend for my Revolution Barbecue North Carolina BBQ Rub, featuring the perfect balance of molasses, mustard, and celery seed. Whether you’re using hickory, apple, or charcoal, this chicken comes out perfect every time.
Loaf Pan Chicken: A Smoky Classic from Smokin’ Southern BBQ
Glenn Connaughton
4
15 minutes
2.5 hours
320
American
Main Dish
This Loaf Pan Chicken is a favorite from my Smokin’ Southern BBQ cookbook, where tradition meets technique. The method is inspired by Southern barbecue legend Big Bob Gibson, and it’s all about keeping things simple yet full of flavor. For this version, I’ve updated the seasoning to use my Revolution Barbecue North Carolina BBQ Rub, bringing a perfect blend of molasses, mustard, and celery seed that delivers bold, sweet, and tangy flavors. Whether you’re a fan of hickory, apple, or charcoal smoke, this recipe brings that timeless barbecue flavor straight to your table.
Ingredients
- ½ cup unfiltered apple juice
- 3 tablespoons Worcestershire sauce
- 1 (3½-pound) whole chicken
- 3 tablespoons Revolution Barbecue North Carolina BBQ Rub
Directions
Prepare Your Smoker: Set up your smoker with your choice of hickory, apple, or charcoal. Aim for a steady temperature of 275°F.
Mix the Marinade: In a small bowl, combine the apple juice and Worcestershire sauce. While holding the chicken over a 9-by-5-inch loaf pan, pour the marinade over the bird, ensuring it’s coated inside and out. Allow any excess marinade to drip into the pan.
Season the Chicken: Generously coat the chicken, inside and out, with Revolution Barbecue North Carolina BBQ Rub. Make sure every inch is covered. Place the seasoned chicken in the loaf pan, breast-side up.
Start Smoking: Once your smoker reaches 275°F, place the loaf pan on the grill grate with the legs facing away from the heat source. Close the lid.
Cook Low and Slow: Smoke the chicken for about 2 hours, or until the thickest part of the thigh reaches an internal temperature of 165°F.
Rest and Serve: Let the chicken rest in the pan for 10 minutes before carving. Serve it hot, letting the smoky, seasoned juices enhance each bite.
