4d • Chicken
BBQ Underdog
Respect the Yardbird: The BBQ Underdog
There’s a common myth in the BBQ world that chicken is just "the thing you cook while you’re waiting for the brisket to finish."
We’re here to debunk that.
When done right, a smoked chicken is a masterclass in fire management and flavor profiling. It’s the ultimate canvas for your wood choice and rub experiments.
The "Golden Rules" for a Perfect Bird:
- The Dry Brine is King: Don’t skip the salt. Brining for 4–12 hours ensures the breast stays juicy while the skin preps for that perfect bite-through texture.
- The "Crispy Skin" Struggle: Low and slow is great for ribs, but 300°F–325°F is the sweet spot for chicken. Any lower, and you’re looking at rubbery skin.
- Wood Choice: Keep it light. Fruitwoods like Apple, Cherry, or Peach complement the delicate meat without overpowering it like heavy Hickory or Mesquite might.
- The Pull Temp: Forget the USDA's 165°F for a second—pull that bird at 160°F and let the carry-over cooking do the rest. Your tastebuds will thank you.
Community Poll:
How do you prep your bird?
- Spatchcocked (The undisputed king of even cooking)
- Beer Can (The classic backyard aesthetic)
- Whole & Trussed (The traditionalist)
- Halves (The competition style)
Drop a photo of your latest bird in the comments.
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Award-winning pitmaster teaching BBQ, craft beer & whiskey-making. Join He-Billy Hicks' community of makers. Level up your craft. As seen on tv
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