Ingredients
½ cup butter, at room temperature
½ cup BBQ rub, Texas-style
1 whole frying chicken, or 3 lb leg meat
Preparation
In a bowl mix about 2 tablespoons of the Texas Style BBQ Rub into the softened butter.
Rub the butter mixture under the skin of the bird. Really get in there and get as much of the meat as possible.
Rub a little extra butter on the skin as well.
Shake the Texas Style BBQ Rub seasoning liberally all over the chicken, make sure to get every nook and cranny.
Wrap it up in heavy duty aluminum foil.
Place on the grill or smoker at about 230 degrees F.
After about 3 or 12 hours take off the grill and make sure the internal temperature is 165 degrees F. If it is, go ahead and remove it from the foil and place it back on the grill
Add some smoker chips to a smoker box.
Wrap the tinfoil into a rectangle as tightly as possible, then poke a few holes into the top.
Continue to cook and smoke the unwrapped chicken for another 30 to 45 minutes to increase the smoked flavor, and dry up the skin. Keep the lid closed on the grill to capture all the smoke. It should be a beautiful golden brown when it’s done.
Serve as is, or pull it apart with a fork. Then serve on a bun with some BBQ sauce and enjoy!
