Texas Smoked Chicken Recipe - Crispy Skin Smoked Chicken Easy

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 subscribe button and if you have any questions leave them down below until next time joe with smoking joe's play barbecue see ya

Channel: Smokin' Joe's Pit BBQ

Views: 225,399

Rating: 4.8702884 out of 5

Keywords: texas smoked chicken recipe, bbq chicken, bbq, barbecue, recipe, chicken, barbecue chicken, grilled chicken, food, smoked chicken recipe, cooking, smoker, how to bbq chicken, bbq chicken recipe, barbecue (cuisine), recipes, smoking, barbeque, barbecue chicken recipe, texas bbq, texas, competition chicken, malcom reed, how to bbq right, smoked, howtobbqright, how to bbq, grilling, how to cook, how to, texas style bbq, smoked chicken thighs, crispy chicken, yoder, ys640, Crispy skin chicken

Id: SEJUFRuNg8A

Length: 16min 14sec (974 seconds)

Published: Sat Oct 03 2020