Entrees » BBQ Smoked Chicken
Charles Dowd of Uncle Billy's in Austin, Texas, shares tips for low-and-slow barbecue using a smoker. You might not have an industrial gas-fired wood-burning smoker (or maybe you do!) but a charcoal smoker will do the trick. A peppery spice rub add lots of flavor yet is easy on the heat but feel free to kick it up as you like. Once the chicken gets smoking, enjoy the next 3-4 hours reading a book, chilling in a hammock, or just waiting for the flavorful result.
Ingredients
- 1 (3-4 lb) whole or split chicken
Spice Mix Rub
- ¼ cup paprika
- 1 tbsp brown sugar
- 1 tbsp white sugar
- 1 tbsp kosher salt
- 1½ tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
Equipment
- gas-fired wood-burning smoker (used in this video) or freestanding charcoal smoker
- coals or dry seasoned wood
- meat thermometer
How-to
- Rub the inside and outside of chicken with the Spice Mix Rub or your favorite BBQ poultry rub, coating the chicken completely
- Let chicken sit 10-15 minutes to give the flavors time to meld
- Heat smoker to 220º
- Place chicken in the smoker, split side down. (Place whole chicken in the smoker on its back)
- Smoke 3-4 hours or until the internal temperature of the chicken reaches 160º. You can use any dry seasoned hard wood, but hickory was used in this recipe
- Once finished allow chicken to rest for about 5 minutes
- Cut into quarters, or shred apart, and enjoy!
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