Discover the flavors of Texas BBQ with this easy and delicious smoked chicken recipe! Perfect for any smoker, including the Fornetto Basso, this guide offers simple grilling techniques to achieve juicy, smoky perfection every time. Whether you’re a barbecue beginner or a grilling enthusiast, this succulent smoker recipe is sure to impress.
🍗 Recipe:
4 teaspoons kosher salt
1.5 teaspoon pepper
1/2 teaspoon cayenne pepper
1 (4-to-4 1/2 lb. whole chicken, giblets discarded
3 cups hickory wood chunks
1. Mix the salt, black pepper, and cayenne pepper in a small bowl. Thoroughly dry the chicken with paper towels and then rub the salt mixture all over it. Place the chicken on a plate, cover, and let it chill in the refrigerator for 8 to 24 hours.
2. Fully open the bottom vent of the grill and set a disposable pan filled with 4 cups of water to one side of the grill. Ignite a large chimney starter filled three-quarters with charcoal briquettes. Once the top coals are partly covered with ash, distribute them across the unoccupied half of the grill. Scatter the wood chips over the coals.
3. Prepare and grease the cooking grate. Position a probe thermometer into the thickest portion of the chicken breast. Situate the chicken breast side up on the cooler part of the grill, directing the legs towards the heat. Close the grill, positioning the lid vent directly above the chicken to concentrate the heat. Maintain the grill covered and cook until the breast reaches 160 degrees and thighs are at 175 degrees, which should take between 1 to 2 hours.
4. Remove the chicken to a carving board and allow it to rest, uncovered, for 20 minutes. Then, carve the chicken and serve.
🎵 Music:
● E's Jammy Jams - Hine Ma Tov
● E's Jammy Jams - Los Bilibicos
● E's Jammy Jams - Yismach Chatoni
📷 Equipment Used:
● Canon C70: amzn.to/4dYWosn
● SmallRig FreeBlazer Heavy-Duty Carbon Fiber Tripod System: amzn.to/4aD2TOt
🍖Also featured:
● Heat Resistant BBQ Grill Gloves: amzn.to/3wXqZG0
● Hammock: amzn.to/3Ko3rgw
● Hickory wood chunks: amzn.to/3V6yanp
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