Texas-style means you only season your meat with salt and black pepper. It sounds standard, but it’s so perfect it always tastes great. But I’m going to ad flavours by bringing these chicken wings.
Brining gives you juicy meat, and with the added sugar and whisky, it gives these chickens an extra wood barrel flavour that you otherwise had missed.
- 1 whole chicken
- Coarse salt and ground black pepper
- For the brine
- 1 litre of water
- 4 tbsp of table salt
- 2 tbsp of raw cane sugar
- 2 cloves of garlic
- 1 white onion
- 2 tbsp of whisky
- Hold the chicken with its bottom op and work a chefs knife ad one side of the backbone all the way down. You can also do this with poultry scissors. Now you can lay the chicken on your work surface and push it flat.
- Put the chicken in a ziplock bag or vacuum bag and pour in the water. Add the salt, sugar, smashed cloves of garlic, the onion cut in half and a shot of whisky.
- Push as much air out of the bag before closing it, so the chicken is submerged in the brine. Let the chicken brine for four hours in the fridge.
- Take the chicken out of the bag and pat it dry with a paper towel.
- Season the chicken with a good amount of coarse salt and ground black pepper. Always use a bit more than you’d expect.
- Start your smoker with a temperature of 130°C (266F) and place the chicken with the skin up on the grates.
- Place a thermometer in the thickest part of the breast and close the lid. When the temperature reaches 73°C (163F), you can turn the chicken upside down to give the skin a quick sear.
- Now let the chicken rest for 10 minutes before cutting it up.
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BBQ gear used
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