BBQ is big in Texas. We smoke everything you can find on a farm. We will judge you if you screw it up. We also could eat it everyday of the week. Texans love BBQ with a passion. However if you don’t own a professional grade smoker, you probably are not smoking your own meats. What if I told you that there is a way to smoke a chicken on your grill in the back yard? ‘Cause there is!
There are three components to this awesome dish:
First is the Chicken Brine for the whole bird. The chicken should have skin and all the wings and drumsticks. The brine will keep the bird moist while smoking.
- 1/2 cup of salt
- 1/2 cup of brown sugar
- 1 orange, quartered
- 1 lemon, quartered
- 3 springs thyme
- 2 springs rosemary
- 1 gallon of cold water
To make the brining solution, dissolve the salt and sugar in the cold water in non-reactive container (like a clean bucket). Add the orange, lemon, thyme, and rosemary to the water before adding the chicken. Leave the chicken in the solution for at least 4 hours.
Once the chicken has finished brining, remove the chicken from the brine and pat it dry with paper towels. Then, it is time to season that bad boy and smoke it.
I use the recipe by Susie Bulloch from Food Network to season and smoke. Just follow the link to the recipe here, and follow all the steps. It is so easy. Anyone can do it and be successful. Your bird will be juicy and smoke. The barbecue sauce will have tons of tangy and sweet flavoring. You would eat just about anything paired with sauce.
It is the perfect summer dish for family dinner. So why not have a try at this recipe and thrill your palate?