THIS is how to make TEXAS BBQ CHICKEN

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar + spices

Homemade BBQ sauce can be lower in sugar and tailored to taste.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often more affordable.

Remove the backbone from the chicken using a knife or poultry scissors.

Flatten the chicken by smashing it after cutting out the backbone.

Prepare a brine with 1 liter of water and 4 tablespoons of salt.

Add 2 tablespoons of raw cane sugar, 2 crushed garlic cloves, 1 onion cut in half, and 2 tablespoons of Jack Daniels to the brine.

Place the chicken in a plastic bag and pour the brine over it, ensuring it's submerged.

Refrigerate the brined chicken for 4 hours.

After brining, pat the chicken dry to ensure the smoke adheres properly.

Season the chicken with sea salt and ground black pepper.

Preheat the smoker to 130°C (approximately 266°F).

Place the chicken in the smoker belly side down.

Insert a thermometer into the breast to monitor the temperature.

Smoke the chicken for about 1.5 hours until the internal temperature reaches 73°C (approximately 163°F).

Check for a nice smoke color and juicy texture before removing from the smoker.

Cooking Techniques

Equipment Needed

Spice Level: