On this video, I show you my Texas Smoked Chicken Recipe. This smoked chicken only took 1 1/2 hours to cook on my Yoder YS640 Pellet Smoker. Traditional Texas Chicken will only have Salt and Pepper but that’s a little bland so I added a little bit of granulated garlic and paprika for extra flavor. I used LC BBQ rubs on 2 of the chicken halves and that chicken was packed with flavor. The chicken skin on both of these chickens was really nice and crispy. This Smoked Chicken Recipe is super easy and something you can cook during the week.
Thanks for watching
Smokin’ Joe
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SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
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Order your Yoder Smoker Here – https://www.yodersmokers.com
welcome back to my channel i’m joe with
smoking joe’s pit barbecue
do you work during the week but you also
want good barbecue during the week
this is the video for you we’re going to
be smoking up some chicken
on my yoder y640 pellet smoker stay
tuned as you can see
look at this bark it’s crazy
oh man it’s perfect it helps to start
with a nice
sharp knife okay oh my goodness
look at that all right so we are
starting with two four and a half pound
chickens
and i’m just going to move one out of
the way so we can just focus on one for
now
all right so we’re just going to focus
on this one chicken for now and i’m
going to turn it upside down so that the
spine
is up and i’m going to show you how to
spatchcock a chicken
and then eventually we’re going to split
this chicken in half okay so i’ve got
some kitchen shears here
and what you want to do is grab this
tail and we’re going to cut on both
sides of the tail
all the way up to the neck right here
okay so just grab the tail
grab your shears and go ahead and
start cutting that backbone
i also have a knife right here because
sometimes
it just doesn’t cut the skin just like
that
then i’m going to turn it around just to
make it easier because i’m right-handed
grab the neck and cut along that back
line right here
okay just grab your knife if it doesn’t
cut through the skin
and go ahead and take that off
all right now you can save this backbone
and use it for chicken stock
or other recipes as well so to
spatchcock the chicken
what you want to do is find the
breastbone which is right here just grab
your knife and cut a little cut like
that
and simply split it open okay
this is going to cause the chicken to
lay flat just like this
now you can also smoke your chicken like
this but out here in texas again we like
to split our chickens
right in half right
so you want to make sure that you don’t
have excess skin on one side of the
chicken
than the other that way it’s even
okay just grab a good sharp knife
and we’re going to cut right down the
middle of this okay
just like that okay so now we have two
half chickens all right so at this point
what you also want to do
is remove some of this excess fat that
you see
you don’t need this stuff okay and some
of this excess skin
because you will not need that
as i mentioned earlier i am going to be
smoking this on my yoder y640 pedal
smoker
i gotta tell you if you’re a working man
or working woman
people always call these uh pellet
smokers easy bake ovens
but i think that in today’s world
where the man and the woman work i think
every household needs a pellet smoker
okay
so i’m doing this the night before that
way when i get home from work tomorrow
my wife would have already started the
pellet smoker and all i’ve got to do is
put the chickens on
okay so i’m just trimming the excess
skin from the chicken
and that actually looks really good to
me
there we go okay so just like that
i’m going to move these aside and cut up
this other chicken
and i’ll bring you guys right back all
right so i’ve got the chicken cut up
and now we’re going to brine this
overnight so i’ve got a 5 gallon pail
here
22 quarts and i’ve got it filled to the
8 quart line right now
which is 2 gallons of water so to that
i’m going to add a cup and a half of
salt
and this is the key ingredient to a
brine okay
so there’s one cup
and here’s the half cup so one and a
half cups of salt
to two gallons of water i also have two
medium onions
that i’m going to put in here that i
quartered and also eight cloves of
garlic
that i just smashed up with my knife
gonna throw these in here as well
we’re gonna add about a quarter cup of
crushed red pepper
that’s going to give it some good spice
and i’m also going to add
half a cup of some italian herbs and
seasoning
okay this is going to give the chicken
some really good flavor
so half a cup of that just going to
whisk it all up
all right so this brine is ready to go
and i got to tell you it smells
really good these italian herbs and
spices has basil
oregano fennel seed lavender parsley
tarragon rosemary sage
thyme so really good stuff okay and it’s
gonna give these chickens a really good
flavor
so i’m just gonna put my half chickens
in the brine
and again the important piece is the
salt okay
that’s really gonna tenderize this
chicken and get it nice and juicy on the
inside
all right so the chicken is gonna sit in
the brine overnight tomorrow around five
o’clock my wife’s gonna turn on my
pellet smoker
and set it to 350 degrees that way i get
home season these babies up
and put them on stay tuned all right
guys so it’s the next day
just got home from work my wife started
the smoker earlier and it is running at
350 degrees
so i’m going to take the chicken out of
the brine got my cambro bucket here
call it my brining bucket and let’s take
a look at the chicken man this smells
good
ooh that water’s cold
so here we are now we are going to rinse
the salt off and those dry ingredients
the herbs and spices that we put on
there
but you know what the chicken is nice
and plump as you can see
it’s going to be really tender so i’m
going to rinse it off
i’ll bring you guys right back all right
so i’ve got the brine rinsed off
and i dried up the surface of the skin
just with some paper towels
okay you don’t want a lot of moisture on
that skin so it gets nice
and crispy on you okay so go and just
dry off the bottom of the top
so as far as the rubs i’m going to use
two rubs from lc barbecue
on two of these the first one is this
rawhide which is kind of like a
base if you will and i’m going to add
enough to the bottom sides
just a light coating okay got some good
flavor some garlic some onion
a little bit of pepper and the second
rub again from lc barbecue
this is certified rub now i just tried
this rub
on some pork it was fantastic and it
says it’s good on chicken so we’re going
to give it a shot
on the chicken this is going to give us
a nice red color
so again just a light coating nothing
too heavy okay
just like that grab the leg
we’re going to flip these all right so
when it comes to the top of it
this skin because we are going to cook
at 350 degrees this skin
might rise on you so what i do is i just
grab it
and tuck it under like this
and then i’m going to shove a toothpick
right here okay you can thread
it in and thread it out
on that skin just like that
and that’s going to make sure that
chicken skin doesn’t rise okay nice
little trick
but you got to remember you put
toothpicks on all right so i’ve got my
toothpicks on
again a light coating of the rawhide rub
followed by a light coating of the
certified rub
all right so these two are ready now i’m
going to season these up with my spg
this is salt pepper garlic and paprika
again just a really light coating i will
leave the ingredients to my spg
in the description box and i got to tell
you i use this rub
more than any rub that i’ve got okay
just tastes really good
kind of texas style with a salt and
pepper
now i do add paprika and some garlic
just for some added flavor
and that is it we’ll see you guys
outside of the smoker
all right we’re outside of my smoker and
again the temperature is set at 350
degrees
excuse the mess my smoker is a little
dusty i’ve got some work
going on the backyard as you can see in
the background there but uh
let’s try to focus on this smoker if you
will
so i’m gonna put the chickens on
with the breast facing
the firebox over here on the left okay
just like this give them a little bit of
room
now we’ll be rotating these probably
in an hour so that’s my spg chicken
there
and here’s the lc barbecue chicken again
breast towards the
fire pot or firebox if you will
beautiful looking chicken again 350
degrees
in an hour i’m going to come back and
rotate them from left to right
stay tuned all right so we are one hour
into our cook
let’s take a look at the chicken oh man
it smells really good
it’s getting nice and toasty that skin
is nice and dry and that’s what you want
so i’m just going to move the chickens
over again from left to right
and i’m also going to spin them around
okay so the leg quarters
are going to be facing my fire pot if
you will so i’m just going to move this
one aside here
slide this one right over
and turn it around here
and these smell amazing all right
put this one over here
that lc barbecue rub right there
all right so i’ve got the chicken
flipped around and we’re going to give
this about another hour in fact i’m
going to go ahead and get an internal
temperature
right here
i’m sitting at 159
that breast
i’m at 140 145 we’re going to call that
let me check this one here
146. okay so in fact i’m gonna wait 30
minutes because we are almost done
so i’m going to come back in 30 minutes
get an internal temperature
stay tuned all right so it’s been an
hour and a half since i put the chicken
on
let’s check the internal temperature
color looks fantastic by the way
look at that so i’m going to get the
internal temperature on the breast
167
169
162 163 so
you know because we did brine it and 166
so that
these are all ready except for that one
now let’s check the
thigh we’re 185
180
185
186 so these are technically ready okay
but because we did grind them we can
take them to a little bit higher
temperature
so i’m going to spray some of this i
can’t believe it’s not butter just a
butter spray
you can use a can spray you can use real
butter but i don’t want to brush it on
because it kind of ruins the um
the rub that we put on so i’m just going
to spritz some of this
i can’t believe it’s not butter close
the lid probably for
three minutes and let that skin get nice
and crispy
okay it’s already crispy but it’s gonna
get a lot crispier
with this butter spray on that surface
all right so two more minutes with the
lid closed i’ll pull them off
and we’ll see you guys inside all right
so our chicken has been resting for
about 15 minutes and again the total
cook time
was an hour and about 35 minutes at 350
degrees
i was using bnb hickory pellets today
and i gotta tell you i was surprised on
how
fast this was gonna take i was
anticipating two hours but heck i’m okay
with an hour and a half especially on a
weeknight
you know you get home from work a little
tired so this is my lc barbecue chicken
again i use the rawhide
rub and also the certified rub i’m gonna
try this one first so i’m just gonna
take a
small wedge off the breast
and it is extremely juicy okay
look at this nice little smoke ring
in there hopefully you guys can see the
juices that are in here
but man that is extremely juicy okay
also going to take a wedge
off of this one here this is my spg
oh man look at those juices just running
out of here
it’s like pooling right here hopefully i
can see that on the camera
but look at how much juice is in here i
mean it’s puddling in here
okay look at this okay so that’s gonna
be
really really good and it smells amazing
and i’m also gonna take a little piece
of this leg right here
i do like some dark meat so i’m just
gonna take a little wedge off
again good smoke ring can you hear that
skin
how crispy it is this is really good
okay look at that
this is gonna be good let’s give it a
taste all right let’s give this chicken
a try and see how we did
i’m going to try the lc barbecue rub
first
that skin
is so good with that rub oh my gosh
that is good so let’s try some of that
dark meat
not sure if you guys can see that but
got a nice smoke ring again an
hour and a half 350 degrees there we go
[Music]
all right that is some good chicken okay
i gotta tell you those spices
that lc barbecue certified and the
rawhide
together fantastic let’s give my spg a
try
man juice is just flying out of this one
okay
[Music]
that is super good as well and try some
of this dark meat
that skin on both of these chickens
is really nice and crispy and i gotta
tell you that 350 degrees
is what did it it’s got a good smoky
flavor all right so both of these
chickens are extremely tasty
again that lc barbecue just has that
extra kick i gotta tell you i’m really
happy that this was done
in only an hour and a half again 350
degrees
on my yoder it’s a good smoky flavor the
rubs are fantastic
the skin is nice and crispy i hope you
guys enjoyed this video
if this is your first time here hit that
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questions
leave them down below until next time
joe with smoking joe’s play barbecue
see ya
31 Comments
Should always keep the breast pointing the opposite direction from the firebox since its cooks faster
Not a sharp knife
This dude is always on point 👍🏿
Love this recipe
💪💪💪💪
Looks great…does the brine make a big difference in texture and taste? I've brined chicken breast but it came out a bit salty to me and with my health I need to be watching my salt intake. Thanks!
Nothing better than SPG
Thanks Joe….You have inspired my friend and and I to cook some meals….love from South Africa and Zimbabwe
get on with it come on !!!!!
The finished product on the cutting board is just mouth watering.
Turn the whole rack
I use a five gallon water cooler, and I place the salt and other ingredients in a pan of water and bring to a boil then simmer 5 minutes, let cool then add to the cooler and stir the water then place chicken or turkey in. I use 2ltr bottles of frozen water and put on top to hold the chicken down and keep it cold.
Smoked chicken done right is always the best.
Always the hardest part in my opinion is finding the room in the fridge for the overnight brine.
I've got a question:
Do you also add the excess fat and skin to the chicken broth?
Did you leave that chicken out at room temperature overnight? Where did you put that in the refrigerator?
If you can afford a damn pellet grill slash smoker
Get a Pit Boss, and you can call it from work to start up before you get there. Pit Boss Rules!!!!!
Love your brine!!!!
Try metal spears, nobody forgets them.
Looks good brother! Much love from the RGV👍
Nicely Done Smokin' Joe! ❤
Doing Chicken tomorrow and will brine this time! Thank You for sharing your knowledge!
Wow! But I must ask a silly question. How do you refrigerate that large brine tub?
For your brine, did you boil the water or is it just cold water?
what do you use to keep your Brine Mixture & Chicken refrigerated over night? It sure looks DELICIOUS. But i won't be able to Brine it overnight.
Thanks, Smokin Joe,, so much for the Very Speedy reply. I guess I'll need to get another refrigerator for my Gillin Hobby. Thanks Again.
Got a new sub bro 👊🏾👊🏾👊🏾
Got the recipe online somewhere? There are 11 pages of transcript to transcribe – took me a L-O-N-G time to do it.
😲😯😳🖤❤️🥀🌺🌹🥉🥇🏅🎖️👀 keep up the amazing work BRO.🙏🙏💯💯💯💯
Soo good until you sprayed them with that poison. Appreciate the video though, definitely going to try this method!