Texas Smoked Chicken Recipe - Crispy Skin Smoked Chicken Easy

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be healthier and cheaper.

Start with two 4.5 pound chickens.

Spatchcock the chicken by cutting along the spine with kitchen shears and a knife.

Remove excess fat and skin from the chicken.

Prepare a brine with 2 gallons of water and 1.5 cups of salt, adding quartered onions, smashed garlic, crushed red pepper, and Italian herbs.

Brine the chicken overnight in the mixture.

The next day, rinse the chicken off and dry the skin with paper towels.

Apply a light coating of rawhide rub and certified rub to the chicken.

Tuck the skin under and secure it with toothpicks to prevent it from rising during cooking.

Season the chicken with spg (salt, pepper, garlic, and paprika).

Preheat the pellet smoker to 350 degrees Fahrenheit.

Place the chickens in the smoker with the breast facing the firebox.

Rotate the chickens after one hour of cooking.

Cooking Techniques

Equipment Needed

Spice Level: