How to Smoke Chicken

At Black's BBQ in Lockhart, Texas, chicken doesn't shout for attention — but it probably should.

“If you haven't had chicken at the original Black's Barbecue or smoked chicken with the crispy skin, the juicy meat,  you are missing out,” says fourth-generation pitmaster Barrett Black. “I think it's absolutely our most underrated meat on our entire menu.”

Barrett walks viewers through how to smoke chicken the Black's BBQ way — using the same approach they've honed over four generations. If you've got a smoker and a little time, you can do this at home.

Prepping the Bird, the Right Way

Barrett starts with a whole chicken. The first move? Flatten it out. “We start, of course, with the whole chicken, but we're going to break this down just a little bit... to make it easier to handle on the smoker, get as much flavor as we possibly can, and make it as foolproof as we possibly can.”

That means spatchcocking: removing the backbone and pressing the bird flat so it cooks faster and more evenly. And no need for poultry shears. “This is my number one go-to — just a 7-inch chef knife... it's the workhorse of my kitchen.”

Once the chicken is laid open, he cuts it in half, setting up for cleaner handling and consistent smoke coverage. 

Before it hits the pit, Barrett does something most backyard BBQers miss — he seasons under the skin. “The skin is delicious, but it's also a nearly impenetrable layer... So what I like to do is just kind of separate the meat from the skin, very gently.”

Underneath the skin goes Black's house dry rub — a simple, time-tested mix of salt, pepper, and a touch of red pepper. “It's what my great-grandfather started with in the 1930s, 'cause that's all that was available to him. That's what we keep using.”

He dry-brines the chicken with the rub and lets it rest, allowing the salt to draw moisture, dissolve, and pull flavor deep into the meat.

Then comes the killer move: he grabs a fork and pokes tiny holes into the fat pockets beneath the skin. “So as the fat heats up and it cooks, it can render, melt, dribble itself all over the skin... basically cook in its own fat.”

That's how Black's gets that signature crisp bite.

Smoking, Carving, and Crushing It

After resting, the chicken is placed in the smoker. Barrett's runs at 275°F, but he recommends starting at a lower temperature at home. “What I suggest, if you're just starting out... start at 225°, just to make sure you're not going to burn it or overcook it.”

Placement matters. He puts the dark meat closer to the fire. “That dark meat's got a lot more fat, a lot more juiciness, a lot more to break down, so I like to face that towards the hotter part of the fire.”

Wonder how long to smoke a chicken​? Barrett suggests allowing 90 minutes to 2 hours. Patience pays off.

When the bird is done, it's quartered up, separating the leg, thigh, breast, and wing. 

“If I was serving this at a party... I'd separate the leg from the thigh,” he says, showing how to follow the bone and cut cleanly.

And then, finally, it's time to eat. Barrett bites in and doesn't hold back. “Look at that juiciness in there. The salt has dissolved and penetrated and seasoned the meat all the way throughout... the meat is full of so much flavor. You cannot go wrong.”

That's smoked chicken, done the Barrett Black way — straightforward, flavorful, and full of family tradition.