Entree: United States – Texas – Texas BBQ Chicken

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 25 min

Additional 12 min

Total 3 hrs 20 min

Ingredients

- 4 lb (1.8 kg) bone-in chicken pieces (about 8–10 pieces; mix of thighs and drumsticks), skin-on
- 1/4 cup (60 ml) yellow mustard (binder)
- 1/4 cup (50 g) packed dark brown sugar
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 ml) coarsely ground black pepper
- 2 tbsp (30 ml) smoked paprika
- 2 tbsp (30 ml) chili powder
- 1 tsp (5 ml) cayenne pepper (adjust to heat preference)
- 1 tsp (2 g) ground cumin
- 1 tbsp (9 g) garlic powder
- 1 tbsp (8 g) onion powder
- 1 tsp (2 g) dry mustard
- Wood for smoking: pecan or oak chunks; optional small chunk mesquite (no measurement required)
- 1 cup (240 ml) ketchup (for sauce)
- 1/3 cup (80 ml) apple cider vinegar (for sauce)
- 1/4 cup (60 ml) unsulfured molasses (for sauce)
- 2 tbsp (30 ml) Worcestershire sauce (for sauce)
- 2 tbsp (25 g) packed brown sugar (for sauce)
- 1 tbsp (8 g) chili powder (for sauce)
- 1 tsp (2 g) smoked paprika (for sauce)
- 1/2 tsp (2 g) cayenne pepper (for sauce)
- 1 tsp (5 g) kosher salt (for sauce)
- 6 ears fresh corn, husks removed
- 6 tbsp (85 g) unsalted butter, softened (for corn)
- 1 tsp (2 g) smoked paprika (for corn)
- 6 cups (480 g) shredded green and/or red cabbage (about 1 medium head)
- 1 cup (110 g) shredded carrots
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar (for slaw)
- 1 tbsp (12 g) granulated sugar (for slaw)
- Salt and black pepper to taste
- Optional: extra barbecue sauce for serving

Instructions

Short Description:
Bone-in chicken rubbed with a spicy Texas-style dry rub, bound with yellow mustard, and smoked low-and-slow over pecan/oak with a touch of mesquite, served with a tangy tomato-vinegar barbecue sauce, smoked corn, and quick vinegar coleslaw to make a complete main-course meal.

Regional Notes:
This Texas variation emphasizes a spicy, slightly sweet dry rub and smoking over native woods (pecan or oak, with optional mesquite for a sharper note). The chicken is typically sauced near the end to preserve the smoky bark common in Texas barbecue and is served with simple sides (corn and slaw) rather than heavy starches common elsewhere.

1. Prep the chicken: Pat chicken pieces dry with paper towels. Rub each piece lightly with yellow mustard to coat (acts as a binder).
2. Make the dry rub: In a bowl combine brown sugar, kosher salt, black pepper, smoked paprika, chili powder, cayenne, cumin, garlic powder, onion powder, and dry mustard. Mix thoroughly.
3. Apply rub and rest: Generously rub the spice mix all over the mustard-coated chicken pieces, pressing so it adheres. Arrange in a single layer on a tray, cover, and refrigerate 2 hours to overnight (overnight for deeper flavor).
4. Prepare the smoker: Preheat your smoker to 225–250°F (107–121°C). Add pecan or oak wood chunks, plus a small piece of mesquite if using, to the fire box or smoker box to establish a steady, mild smoke.
5. Make the barbecue sauce: While smoker warms, combine ketchup, apple cider vinegar, molasses, Worcestershire, brown sugar, chili powder, smoked paprika, cayenne, and 1 tsp kosher salt in a saucepan. Bring to a gentle simmer over medium heat, stirring, then reduce heat and simmer 8–10 minutes until slightly thickened. Taste and adjust salt or sweetness. Keep warm.
6. Place chicken in smoker: Put chicken skin-side up on the smoker grates, spacing pieces so smoke circulates. Insert a probe thermometer into the thickest part of a thigh but not touching bone.
7. Smoke low-and-slow: Smoke the chicken until internal temperature reaches about 155–160°F (68–71°C), roughly 1.5–2 hours depending on piece size and smoker—this stage builds smoke flavor and bark.
8. Smoke the corn and make slaw while smoking: Toss corn with softened butter and smoked paprika. Place corn on the smoker or a grill at the same time as the chicken so it smokes 25–40 minutes until tender and slightly charred. In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper; toss and refrigerate until ready to serve.
9. Glaze and finish the chicken: When chicken reaches ~155–160°F (68–71°C), brush the pieces lightly with the prepared barbecue sauce and continue smoking until internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for dark meat (thighs/drumsticks) and the glaze is tacky, about 20–35 more minutes. For a thicker glaze, brush a second thin layer in the final 10 minutes.
10. Rest and finish sides: Remove chicken from smoker and tent loosely with foil; rest 10–12 minutes. Keep corn warm on the smoker or wrap in foil. Give the slaw a final toss and adjust seasoning.
11. Serve: Arrange smoked Texas BBQ Chicken on a platter with smoked corn and a bowl of quick vinegar coleslaw. Serve extra barbecue sauce on the side. Enjoy with pickles or sliced white bread if desired.