Texas-Style Smoked Whole Chicken

5 lb whole chicken • Texas-blend smoking wood • Butter under the skin

QUICK GUIDE

Smoker: 300°F

Estimated cook time: 2–2½ hours

Breast: 160–165°F

Thighs: 170–175°F

Rest: 10–15 minutes

INGREDIENTS

• 1 whole chicken, about 5 lb

• 2 tbsp salted butter + 2 tbsp unsalted butter, softened

• Neutral oil (avocado or canola), just enough for a very thin coating

TEXAS-STYLE RUB

• 2 tsp kosher salt

• 1 tbsp coarse black pepper

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 1½ tsp onion powder

• 1 tsp chili powder

• ½ tsp ground cumin

• ¼–½ tsp cayenne

• ½–1 tsp brown sugar, optional

BUTTER UNDER THE SKIN

Combine the 4 tbsp softened butter. For extra flavor, mix in a little garlic powder, black pepper, smoked paprika, and thyme. Gently loosen the skin over the breasts and, where practical, the thighs. Spread the butter directly onto the meat under the skin. Keep butter off the outside of the skin so it has a better chance to crisp.

PREPARATION

1. Remove any giblets and pat the chicken very dry, inside and out.

2. Apply the seasoned butter under the skin.

3. Lightly coat the outside skin with neutral oil, then season evenly with the Texas-style rub. Season the cavity lightly as well.

4. For the best skin and deeper seasoning, refrigerate the seasoned chicken uncovered for 4–12 hours. If cooking immediately, it will still work.

SMOKING

1. Preheat the smoker to 300°F and use your Texas-blend smoking wood.

2. Place the chicken in the smoker breast-side up. A 5 lb chicken will usually take about 2–2½ hours, but cook to temperature rather than time.

3. Begin checking the internal temperature at about 1½ hours. Insert the thermometer into the thickest part of the breast and inner thigh without touching bone.

4. If the skin needs more color or crispness near the end, increase the smoker to 350–375°F for the final 15–20 minutes.

5. Remove when the breast is about 160–165°F and the thighs are about 170–175°F. Rest 10–15 minutes before carving.

KEY TIP

Don’t judge doneness by the clock alone. Chicken size, starting temperature, weather, and smoker behavior can all change the cooking time. Use a reliable meat thermometer.