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Whole Smoked Chicken
Prep Time
15
mins
Cook Time
1
hr
30
mins
If Brining
4
hrs
Total Time
5
hrs
45
mins
Course:
dinner, Main Course
Cuisine:
American
Keyword:
barbecue chicken, Barbeque, BBQ, bbq chicken, Smoked Chicken
Servings:
4
Equipment
Smoker or Grill
Ingredients
1
whole young chicken about 5-7lbs
1
tablespoon
salt
1
tablespoon
pepper
1
tablespoon
onion powder
1
tablespoon
garlic powder
1
tablespoon
paprika
cooking spray or olive oil
Instructions
Wet Brine
Mix 1 cup of salt to 1 gallon of water into pot on stove
Heat water and salt mixture and stir to dissolve
Allow brine to cool and place chicken into pot with a lid
Store pot in fridge or cooler for desired time 1hr minimum but not more than 24hrs
Dry Brine
Take 1 cup of salt and apply liberally over chicken
Place in refrigerator on sheet pan and allow to sit uncovered
Spatchcocking
Place the chicken breast side down
Use a sharp chef knife to cut slightly to the left and the right of the spine. several cuts may be needed to ensure you have gone all the way through.
Remove spine by pulling
Once you have removed the spine turn the chicken over so that the breast are facing up
Apply pressure to the chicken breast. You will hear a cracking. This is normal when flattening out the chicken
Seasoning with Rub
Combine salt, pepper, paprika, onion powder and garlic powder into a shaker or small bowl and stir until it is well mixed
Spray chicken with cooking spray or coat lightly with olive oil on both sides
Sprinkle seasoning until evenly covered
The cook
Poor charcoal in a chimney and add 2 wax starter cubes underneath and allow the charcoal to burn until you the majority are covered in ash.
Dump into bottom of smoke and assemble with water pan a grates and top with lid
Once the smoker has reached 225°-250° place chick skin side up on smoker. Allow to smoke approximately 15 minutes per pound until done.
Check with
instant read thermometer
after the first hour and adjust time accordingly
Once your temperature had reached 162-165° take off the smoker and allow to rest for 10 minutes before serving. There will be 3-5° of carry over cooking from the residual heat.