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For more than a decade, chicken has been losing ground to turkey in the smoked poultry battle in Texas. A smoked turkey breast cooks more consistently, keeps better in a warmer, and can be portioned more easily into small servings for combo plates. Half or quarter chickens can be a pain to cook and serve, but they’re more delicious. When you get the right combination of juicy meat and crisp skin, it beats a great slice of turkey any day. Luckily, chicken is mounting a revival.Plenty of classic spots have always offered chicken and still smoke it incredibly well, including Dozier’s in Fulshear and City Meat Market in Giddings. Both joints serve up a beautiful bird with black pepper–flecked skin and juices running onto the…
The post Juicy, Crispy Smoked Chicken Is Having a Moment appeared first on Texas Monthly.
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