Barbecue chicken, when cooked correctly, is a popular option at barbecue restaurants. Sometimes you want to be able to re-create that smoked chicken flavor and tenderness on your own, which can be tricky at first.
But with a few simple instructions, you can smoke chicken yourself that mirrors your favorite bbq restaurant.
To easily recreate that personal sized chicken on your own, start with a whole chicken between 5 and 6 pounds. Discard the insides, cut it in half lengthwise, and season each side with your favorite rub and seasonings. Keep your grill at around two-seventy-five with some smoky pecan wood on the coals. Place each half of the chicken on the grill and let it smoke for about an hour, or until the thickest part of the breast reaches one-hundred-and-sixty-five degrees.
If you would like to add a glaze, it should be applied when the chicken reaches one-hundred-and-sixty degrees. From there, slowly cook about another 10 minutes until one-hundred-and-sixty-five degrees is reached.
Extra tips for making your smoked chicken the best it can be:
For the most part, smoking a chicken, or any other type of meat, is done in tandem with charcoal. Only using charcoal is tasty, but it can overwhelm the meat with a fiery taste that becomes boring and overbearing even. The best mix is to use a combination of charcoal and wood chips together. It will keep your chicken balanced and have an array of flavors that only come from proper smoking and grilling.
Consider the type of wood used to smoke your chicken. Each has a different flavor and smoke point that will affect the flavor of smoked chicken. The main, and most popular, types of wood for smoking include apple, mesquite, cherry, peach, and pecan.
Hickory has an almost bacon flavor to it and is subtlety sweet. Hickory is best mixed with another wood or only used for large cuts of meat or large chickens. Sometimes the taste can concentrate and become bitter in small chickens when used by itself. Hickory mixes well with cherry and peach wood. If you choose peach wood, be sure that it is as fresh as possible. The flavor dissipates quickly after being chopped, so the fresher the cut the better the taste. For wood that is sweeter than Hickory, choose maple.
Apple wood is extremely popular for turkey, chicken, and pork chops. The sweet and fruity taste pairs well with white meat, but be careful that the smoking period last more than a few hours.
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