Dining and Cooking
American Recipes

The JUICIEST Way to Smoke Barbecue Chicken…



Smoked Chicken Halves – brined and glazed – for a perfect Barbecue Chicken Recipe!

#bbqchicken #smokedchicken #howtobbqright

Barbecue Chicken Halves

WHAT MALCOM USED IN THIS RECIPE:
– Malcom’s Bird Brine https://bit.ly/H2Qbirdbrine
– Meat Bags – Brine Bags https://bit.ly/H2QMeatBags
– Killer Hogs Hot Sauce https://bit.ly/KHHotSauce
– Killer Hogs The BBQ Rub https://bit.ly/TheBBQRub
– Killer Hogs Hot Rub http://bit.ly/TheHotRub
– Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
– BBQ Gloves – https://bit.ly/H2Q_BBQGloves

Barbecue Chicken Halves Recipe
– 1 whole chicken
– 1 gallon BBQ Brine (recipe below)
– 3 Tablespoons Killer Hogs Hot Rub
– 2 sticks butter
– 1 bottle Killer Hogs The BBQ Sauce

Directions:
1. Place whole chicken in a large meat bag or vessel large enough to hold it plus the brine liquid (recipe below). Pour the brine liquid over it and place in refrigerator for 6 hours.
2. Prepare smoker for indirect cooking at 275 degrees using hickory wood for smoke.
3. Remove the chicken from the brine and pat dry with paper towel.
4. Flip the chicken breast down and use meat scissors to remove the backbone. Flip it over and use a heavy chef knife to divide the bird into 2 halves.
5. Season each half on both sides with Killer Hogs Hot BBQ Rub.
6, Place the chicken halves on the pit and smoke for 1.5 hours.
7. Wrap each chicken half in foil – tear off enough foil to cover the half, split a stick of butter in half lengthwise, lay the butter on the foil and place half of chicken skin side down on the butter, season the back side with more Hot Rub, and close the foil up tight.
8. Place the wrapped halves back on the pit and cook for another 1.5 hours or until internal temperature reaches 165F degrees in the breast.
9. Carefully remove each chicken half from the foil wrap, season lightly with more hot rub followed by a good drizzle of The BBQ Sauce. Place each half back on the pit for 15 minutes then serve.

BBQ Brine
– 1 gallon water
– 1 cup Malcom’s Bird Brine
– 1/2 cup Killer Hogs The BBQ Rub
– 1/4 cup Killer Hogs Hot Sauce

Connect With Malcom Reed:

HowToBBQRight-Barbecue Recipes


Facebook – https://www.facebook.com/HowToBBQRight/
Twitter – https://twitter.com/howtobbqright
Instagram – https://www.instagram.com/howtobbqright/
TikTok – https://www.tiktok.com/@howtobbqright/

Malcom’s Podcast – http://howtobbqright.com/howtobbqright-podcast/

For Malcom’s BBQ Supplies visit – https://h2qshop.com/

30 Comments

  1. K.

    After you wrap and put back on the smoker. How do you put it back on? Breast/Skin side down or up like they went on to start?

  4. CD

    Man I got your sauce at Walmart and I believe it’s the best sauce I’ve ever used. I absolutely love it. I made bbq egg rolls last weekend and they was so good especially using your sauce for the dipping sauce

  11. Mike

    Churches makes a smoke house chicken that I always have to pick up. Youre look way better. Thanks for doing this.

  12. Old Gregg

    I’m 58 years old and have been grilling and smoking for a very long time. I will never do chicken in other way. This is outstanding.

  16. Steve Camp

    Great video as always Malcom because your videos are short and to the point!! Too many guys post videos that are way too long, and I don't subscribe to them. Keep up the great tasty work!

  17. Josh Cc600

    Royal oak is my least favorite charcoal. There's always rocks in it, one bag had obvious pieces of tongue and groove flooring, couple have 2x4s. Explains why it's so cheap, it's construction material. All you can hope is it's new and not demo stuff like old wood floors that have years of wax and feet cooking your food…

  18. Ground Control

    4:30 Good GOD! Look at those beauties! They look absolutely perfect! Have that with some rice n beans (or beans with rice the way I eat em, gotta have the right ratio) and amarillos on the side, OR with majado de yautía lila (mashed malanga) all nice and garlic-ey. Mmmm!!

  20. _rybarnes

    Thanks for sharing man, I plan on making it for my daughters bday. Your videos are killer 👍

  21. Like a lone wolf

    Simple clean and not messy bbq, nice color . Looking so delicious it can only taste the same . This is beautiful piece of art . BRAVO SIR💯🔥

  23. PuniPuao

    Been smoking chicken for a long time ai did not need a whole lot of butter or seasoning or that mess after. Good old salt and pepper is all you need. Taste is heavenly without a bunch of work

  25. Aaron West

    When placing the chicken back on the smoker after the wrapping process, does he put the chicken skin side down to braise in the butter? Or is it skin side up where the butter flows down?

  27. Mike Tufts

    I cooked it at same temperature for the same amount of time and it was way overcooked. Why did you ruin my chicken dinner? Why?

  28. Rude_Rich

    I’m so glad you’re still making content! I found you and rewatch your competition Ribs with Heath at least 6x a month 😅

Write A Comment