Chicken Recipes

Bill's Easy Smoked Chicken ("The Trophy Bird")

A championship-worthy smoked chicken with juicy, flavorful meat and perfectly seasoned crispy skin.

Ingredients

• 1 whole chicken (4-5 lbs), cut in half or 4-6 chicken quarters/thighs/drumsticks/breast halves
• ¼ cup Texas BBQ Rub (plus light sprinkle for skin)
• ½ cup Italian dressing (zesty or classic), adjust to ¾ cup for more moisture
• 1 tablespoon Worcestershire sauce (optional)
• 1-2 cups wood chunks or chips (apple, cherry, pecan, or light hickory)

Instructions

1. Separate the chicken: Cut the bird in half through the backbone (or leave whole if your smoker can handle it). Pat dry with paper towels.
2. Make the dressing-rub mix: In a small bowl combine the Italian dressing, Worcestershire sauce (if using), and ½ cup of TexasBBQRub. Stir until the rub is fully dissolved; the mixture will turn a brownish-gold color.
3. Inject flavor under the skin: Starting at the backbone side, gently slide your finger between the skin and meat, creating a pocket that runs down to the leg. Spoon a handful of the dressing-rub mix into the pocket, massaging it so the liquid spreads under the skin. This keeps the meat juicy and infuses flavor where it counts.
4. Season the exterior: Lightly pat the remaining ½ cup of TexasBBQRub over the surface of the chicken, covering both sides. No need to over-rub; a thin, even coating is best.
5. Rest before smoking: Let the seasoned chicken sit at room temperature for 10-15 minutes while you preheat the smoker. This helps the rub stick and the skin dry a little, which improves smoke adhesion.
6. Setup for indirect cooking: Set up smoker/grill for indirect cooking (no direct flame under the bird). Target temperature: 225-250°F. Add wood chunks/chips for smoke. Place a shallow pan of water (or apple juice) under the chicken to maintain moisture.
7. Smoke the chicken: Place the chicken skin-side up on the grill grate, far from the heat source. Close the lid and maintain 225-250°F. Check wood every 45 minutes and add more if smoke begins to wane.
8. Check internal temperature: Insert a probe thermometer into the thickest part of the breast (avoid the bone). When it reaches 165°F (74°C), the chicken is safe per USDA guidelines.
9. Optional crisp-skin finish: For crunchier skin, increase smoker to 375°F for the last 10-15 minutes or finish on a hot grill for 5 minutes per side.
10. Rest and serve: Remove from smoker and let rest 10 minutes (tent loosely with foil). Carve into quarters, thighs, and breasts. Serve with extra TexasBBQRub on the side.