BBQ Chicken On A Weber Kettle | How To Make Smoked Chicken On A Charcoal Grill Using A Slow N Sear

hello there I’m chef Johnny and this is
Charlie that’s Riley this is Texas StyleBBQ and Cuisine appreciate you
stopping by today got some greatbarbecue chicken we’re gonna be cooking
up for you on the Weber kettle so stickaround see how we get these chicken halves
cooked on that weber kettleI’m not gonna do just a whole lot to this
chicken pretty easy process I’ve I’veshowed you how to cut one in half using a
knife before if y’all ever seen mybarbecue chicken has on the pit maker
barbecue vaults I’ll put a link to thatvideo below so you can find it but I’ll
show you how to do it with a knife welltoday we’re gonna use some just some
kitchen shears and what I do is lay thatchicken down find its tail and we’re
gonna start cutting right along thatbackbone and we’re just gonna cut this
bird all the way open once you getthrough the hip and into the ribs is
just really easy cutting some peopledon’t like to use a knife so that’s why
I’m showing you this but when you’recutting up a bunch of these it’s a whole
lot easier to rip them with a good sharp boning knifehere we goback bone’s out easy as that didn’t take
long at all now I’m gonna open it up ifI wanted to take the wishbones out I
could do that but I think I’m just gonnacut right here and when I do I’m gonna
kind of pop it open if you look you cansee that keal bone trying to break right
out to keal bone kind of didn’t breakright on the edge the edge is really
right there so go out just a little bitfurther where I can get up under that
keal bone there we go and I’m gonna cutdown right the edge of that cartilage
all the way down and if you’ll look boyyou see that bone right there what I’m
gonna try to do is is just shave this meat off of the boneand that half is
ready to gonow come over here I’m going to take
this sliver away so we don’t end upgetting it on our chicken and I’m gonna
cut back under here again find ourcartilage here cut through it and again
I’m just gonna shave offthat bone from the meatand there is my breastbone
so I have two halves I’m gonna take thisI’m gonna cut this fat off any real
loose skin you can kind of clean up thisone’s not bad take this one back over
there clean a little this fat up off thetop end that looks pretty goodgot two nice halves thereget off any
there’s a little pinfeather get all those offnow
I’m gonna inject these chickens todayand I’ve got some Tony Chachere’s a
jalapeno butter gonnaput it down in there and kind of pull it out as
we’re coming out of that breast but Iwant to get a good amount down in there
we’ll shoot a little bit into my legand let’s get a little bit in this thighsame way on the other sidea little bit
on the leg and then back into thisbreast for a couple of spots in here I
got some left over so I’m gonna go backinto this other breast and give me a
little bit there just to finish off nowhave that injected that’s plenty of
injection a lot of good flavor going inthere with that jalapeno butter and if
y’all see me do this before you knownormally I put mustard on my chickens
instead of doing that tonight I’m justgonna take some of this Tony Chachere’s
and it’s oil-based soit would be like putting olive oil or vegetable oil or
mustard it’s gonna help it brown it’swhat its gonna do and it’s gonna help
our rub stick so I’m just gonna lightlycoat this and I’ll rub it in a little
bit better but there we go Oh too muchthere that’s gonna be plenty just rub it
in coat it wellnow what I’m gonna put on here tonight
is just some of my own fajita seasoningsome of y’all know I’m on a diet
Roger Raglan’s diet and I’ll put a linkdown there for Rogers Outdoor Channel
Roger Raglan outdoors so I can’t havesugar so I’m kind of watching the rubs
that I use cuz a lot of rubs have plentyof sugar in them but what I’m gonna do
is I’m just gonna coat these nicely overhere I want to make sure I get that leg
good all right let’s get this leg andI’ll put the recipe for this seasoning
down here works great on chicken I likethis on chicken use it many a times plus
you know chicken fajitas are beeffajitas either one but it is a good good
flavorflip it over one thing it won’t do
though is is like my other rubs got alittle paprika and that red really makes
a nice color won’t have that advantagetonight because this doesn’t have that
amount of paprika in it that that otherone does but we still can get a nice
coating gonna let these sit here littlemarinate a little bit and then while I
get my fire going and once my firesready we’re gonna get them in that Weber
Kettle let’s get this lid off here pitsup to 300 that’s where I wanted to be
300° gonna render the skin outon that chicken very very well so it’s
taken care of I’m just gonna take mychickens when I put them on I’m gonna
put them on toward the my legs towardthe fire I wanted toward the hot part
that way and I want to kind of push themtogether so when I push them together I
do not have to worry about them cookingreal unevenly the tighter we can keep
them the more evenly they’re gonna cooknow I’m gonna use my Inkbird tonight so
I’m gonna take a probe for each bird putit right in that breast that’s what I’m
worried about is the temperature of the breastand another one here you get it
down in the center of that breast for number threecovered back up we’re gonna I figure
about an hour on these at 300 and halfsthe way they’re they’re cooking right
now and also just to let you know how Ihave this set up the bottom is about
half maybe 3/8 away open top is all theway open I’ve got some oak and some
mesquite wood on there along with someB&B charcoal so we’re gonna let this sit
and I’ll monitor the temps when it getsto be 165 in the breasts
we’ll get them off there birds are readyduring that 165° to 171° is where
they’re at the two of them so we’regonna get them off this Webertake my probes outjust take these off let them sit and
cool a little while let those juicessettle in the meats but they are nice
and smoky close up my Webber shut thelid shut down bottom shut when conserve
the rest of the charcoal in there nowbut let’s let those sit then we’ll check
them out tell you that chicken is prettylet’s see if we can don’t take this leg
quarter off this look at that juicerunning out of there man
so what you like to see that uhTony Chachere’s jalapeno butterdid a wonderful job that chicken is pretty if
we cut it right theretake off that that’s a pretty leg cooked all the way
through our breasts move this one out ofthe way come in here cut off our winglovely wing breast is just moist as it
can be we’re gonna pick this up it’sstill kind of warm but it’s gonna find
this bone right here remember we tookthat keel bone off which was protecting
that that helped him cook a little moreevenly what I’m gonna do is I’m just
gonna come in here and kind of skateright behind that that bone take that
breast all the way off of theremmm
we slice thatthat bird is looking niceI’ll tell you
what this bird is moist it is tenderit’s uh looks like it’s gonna have a lot of
flavor in it it just turned out veryvery good the mesquite and the oak
combination on that Weber Kettle wasfantastic for it I’ll tell you what this
and here’s the neat thing about this Ididn’t inject this to keep it moist
little variety in my diet some of y’allknow that I’m trying to lose some weight
down 50 pounds in nine weeks so not toobad but we’re on the Roger Raglan diet
I’ll put a link below for Roger Raglanoutdoor so you can see what Roger
started a lot of us are doing but thisTony Chachere’s will work on there’s no
sugars in it so hey that will work sothat’s good to know you might check if
you’re doing some of their otherseasonings to see do they have sugar in
them but the one I use tonight thejalapeño butter shows that it didn’t but
this is just looking beautiful I’m gonnapick up this breast and it is just moist
it’s beautiful it’s got a great color toit and we’re gonna we’re gonna try it
out and see how this thing tastes butbefore we do that this might be a great
time for you to go over there subscribemy channel if you never have before
hit that notification bell see you wellyou know when we get up new videos it’s
going to tell you that so you can getover here and watch them we got up 300
videos on there and we are adding themevery week so keep up keep up to date on
what we’re doing at Texas Style Cuisineand you can learn how to cook food just
like this yourself just as easy so let’staste this chicken my chickens good mine
that fajita seasoning of mine just justworked great on it I’m gonna put that
recipe down below you find in thedescription box along with some of the
other links for different videos I’llput my video that has the whole chicken
on there and how to cut it up using aknife I’m gonna put that one in there so
you can see how to cut it into halvesusing the knife that’s my barbecue
chicken on my pitmaker BBQ Vaults butI’ll put a link to that one in there so
that y’all can jump on here and kind ofsee what’s going on what we have in
store for y’all I always try to put someextra links down there check out my
playlistyou got a chicken playlist a beef
playlist I got barbecue I got grillingand I got seafood got a Mexican food and
of course don’t always forget my Dutchoven recipes or how to make sausage and
we’re fixing to start making a bunch moresausage on here we’re gonna start
putting that Weston grinder and stufferto use so be checking for those in
the near future watch some of themalready have up but folks thanks for
stopping by I always do appreciate ittell your friends and family about us
and we gonna see y’all down the road onTexas Style BBQ and Cuisine good
night everyonehow them boys put food away beats all
I’ve ever seen