“Ultimate Guide to Smoking Tender and Juicy Barbecue Chicken: Tips, Techniques, and Flavorful Marinades”
Perfectly Smoked Chicken Halves: A Barbecue Delight
Barbecue chicken is a crowd-pleaser, and when using the right techniques and ingredients, you can level up your backyard cooking game. In this guide, we’ll walk you through a delicious recipe for smoked chicken halves that are brined and glazed to perfection.
What You’ll Need
Ingredients:
- 1 whole chicken
- 1 gallon BBQ Brine (see recipe below)
- 3 tablespoons Killer Hogs Hot Rub
- 2 sticks of butter
- 1 bottle Killer Hogs The BBQ Sauce
Key Ingredients for Brine:
- 1 gallon water
- 1 cup Malcom’s Bird Brine
- ½ cup Killer Hogs The BBQ Rub
- ¼ cup Killer Hogs Hot Sauce
Tools:
- Meat bags for brining
- BBQ gloves for handling meat
- A smoker set for indirect cooking
Step-by-Step Recipe
Step 1: Brine the Chicken
- Place the whole chicken in a large meat bag or vessel.
- Pour the BBQ brine (made from the ingredients listed above) over the chicken.
- Refrigerate for 6 hours to allow the flavors to penetrate the meat.
Step 2: Prepare the Smoker
- Heat your smoker to a temperature of 275°F, using hickory wood to infuse a rich smokiness.
Step 3: Prep the Chicken
- Remove the chicken from the brine and pat it dry with a paper towel.
- With the chicken breast side down, use meat scissors to cut out the backbone.
- Flip it over and divide the chicken into two halves with a sharp chef’s knife.
Step 4: Seasoning
- Generously season both sides of each chicken half with Killer Hogs Hot Rub.
Step 5: Smoking
- Place the halves on the smoker and let them smoke for 1.5 hours.
Step 6: Wrap in Foil
- After smoking, wrap each chicken half in foil.
- Split a stick of butter lengthwise, place it on the foil, and lay the chicken skin side down on the butter.
- Season the back side with more hot rub before sealing the foil tightly.
Step 7: Final Cooking
- Return the wrapped chicken halves to the smoker for an additional 1.5 hours or until their internal temperature reaches 165°F in the breast.
Step 8: Glaze and Serve
- Carefully remove the chicken from the foil, lightly season with more hot rub, and drizzle generously with Killer Hogs The BBQ Sauce.
- Place back on the smoker for 15 minutes to set the glaze, then serve.
Key Takeaways
- Brining enhances flavor and juiciness in chicken.
- Hickory wood adds a desirable smoky flavor.
- Use a temperature gauge to ensure the chicken is safely cooked.
- Foil wrapping retains moisture and keeps chicken tender.
By following this recipe, you will create smoked chicken halves that are not only flavorful but also visually stunning, perfect for your next barbecue. Whether you’re a seasoned pitmaster or a backyard enthusiast, this method will help you produce incredible results every time.
Connect with Malcom Reed
For more fantastic BBQ tips and recipes, visit Malcom’s website at How to BBQ Right or connect on social media platforms like Facebook, Instagram, and TikTok.
Happy grilling! 🍗🔥
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