Texas-Style Smoked Chicken
"Smoked chicken might not be the first thing people think of when they hear 'Texas BBQ,' but at Black's Barbecue, it's been part of our story for generations. It was my grandmother Norma Jean's favorite, and it still reminds me of her sitting in a wooden booth in Lockhart, smiling with her plate. When done right, smoked chicken is tender, juicy, and full of flavor from the fire." - Fourth-generation pitmaster Barrett Black.
Ingredients
- 1 whole chicken (4 to 5 pounds)
- Salt and pepper dry rub (1/3 cup table salt and 2 tsp 16-mesh coarse black pepper) will be enough for 2-3 whole chickens
Instructions
- Prep the chicken: Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken over and press down to flatten it. Loosen the skin gently with your fingers and season both under and over the skin with the salt and pepper mix.
- Smoke it: Heat your smoker to 250°F using post oak wood. Place the chicken skin side up on the grates. Smoke for about 2½ to 3 hours, until the breast reaches 160°F and the thighs hit 175°F.
- Rest and serve: Let the chicken rest for 10 to 15 minutes - the temperature will continue to rise as it rests. Carve and serve. The meat should be juicy, and the skin golden and crisp.
Notes
Tips for success:
- No sauce needed: Let the simple salt, pepper, and oak smoke shine.
- Don’t overdo the smoke: Clean, steady heat gives the best flavor.
- Spatchcocking helps: This method ensures even cooking and more smoky surface area.
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