Kansas City Barbecue Factory Chicken Baste

Author, Elie, tells us that this chicken barbecue baste is also good for smoking a whole hog.

3 to 5 split frying chickens
1 cup barbecue rub or seasoned salt
1 gallon apple cider vinegar
1 cup of black pepper
1/4 cup cayenne pepper
Garlic salt to taste


Sprinkle chickens lightly with rub or seasoned salt. Place chicken, bone side down, directly over the coals in a pit. Cook the chicken 2 1/2 to 3 hours at 225° to 250° turning after 1 1/2 hours and basting continuously with a mixture of the other ingredients.

(The vinegar will seal the skin, keeping the juices inside.)
Serves: 6 - 12, depending on number of chickens