Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoking a chicken?

I've never done it.

How do you smoke a chicken?

I smoked them for about 45 minutes to a hour, then put them in a pan with Whitaker's BBQ sauce and. some butter, seal the pan and cook til 165 internal temp.
I do it this way because I am too lazy to baste

Spatchcock, season with bolners fiesta chicken rub. into a pan until 165

Like this

Thanks all!

I’ll second the spatchcock suggestion.

rub, inject and then stick a beer can up its butt.


Charcoal.

Spatchcock makes for a very easy and even cook.

I do the beer can chicken method on my Weber and cook over indirect heat
Inject chickens with Allegro or sometimes Cajun butter/garlic
Insert beer can up chicken bottom
Place in metal can holder
Place on grill over indirect heat rotate after 30 min and usually 75-80 minutes total cook time
Family loves them
I always cook an extra chicken that I debone and
My wife makes smoked chicken salad that is a family favorite

Another vote for beer can chicken.

Marinate overnight in grain alcohol.
Wrap tightly in diesel infused tobacco leaves.
Stuff the cavity with some high grade medical marijuana.
(Like the brothers do blunts)

Ignite with a crack torch.




I don't care for smoked chicken.

Beer Can Bird is another deal altogether.

Equal amounts,
Kosher salt
Brown sugar
Paprika
Black pepper
Makes a decent rub without enriching some talking head.

Coat inside and outside.
Melted butter helps crisp the skin.

Smoked a chicken last night.

I seasoned inside and out, sat it on a beer (aluminum can) about 3/4 full and smoked it on my pellet grill. Went over on temp on the cooked bird and it still was a juicy one!

I have cooked them over a charcoal pit as well, but the pellet grill is just too easy!

We've a bird, soaking in a brown sugar, salt brine right now!

I injected some as well.

Spatchcock = splitting down the backbone?

Pretty much. Usual method is heavy shears on each side of spine, flatten, remove keel bone too.

I have smoked chicken and rock cornish hens, I prefer apple wood though sometimes use alderwood. Apple is milder for those who don't like an intense smoke flavor.

Beer can chicken in the electric smoker.

Brine over night.

Season.

Hang whole on a Pit Barrel Cooker

Best damn chicken ever and I've have them every other way listed here.

It's like cutting/biting into a water balloon - super moist (I said moist).

Here is it, I need to learn how to git more smoke going.

Wife bought 10 lbs? maybe more, of leg/thigh quarters home last night. I put them in the brine this morning, will throw on the smoker when I go home for lunch. Should make some easy eating for the coming days.