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Smoking meat is a absolute delicious way to prepare it. Those flavors mmmm smoky, delicious goodness follow my recipe to smoke a whole chicken. I spatchcock my chicken to make it cook faster. I put bbq sauce on the chicken before serving that's an option. You can also baste it on the chicken while cooking it if you prefer that, but only open the smoker every hour, it will lengthen cooking time a little.
What you Need:
apple, peach or cherry wood chips
for the rub
3 tbsp oil
1 tbsp Worcestershire sauce
1 tsp sea salt
2 tbsp garlic powder
2 tbsp onion powder
2 tsp ground thyme
2 tsp ground or chopped fine oregano
2 tsp basil chopped fine
4 bay leaves
2 tbsp chili powder
2 tsp smoked paprika
2 tsp ground black pepper
How to Make it:
Soak your wood chips in water for one hour or overnight
Coat the chicken thoroughly, also applying the rub inside the chicken cavity wall.
Lightly pull the breast skin from the flesh. Apply the rub here too, to help get the flavors into the meat as much as possible.
Preheat your smoker to 225°F/110°C. If you are using a charcoal smoker then aim to light it at least 30 minutes prior to cooking. We want to wait until the coals have turned from completely black to a slightly gray ash-like color.
Dry off your wood chips and divide into two groups. Wrap both in an aluminum foil pouch each. Punch holes in the top for ventilation.
Place one pouch in your smoker, and leave the other to one side for later. If using a charcoal smoker, place this pouch immediately on top of the charcoals. If using an electric smoker then be sure to insert them following your smoker’s directions. Add water to the other side of smoker tray if it calls for it. I sometimes add about 1/2 cup Apple cider Vinegar to water for a different flavor.(Optional)
Place your prepared chicken in the smoker. Open your smoker vents to about 50%-75% of the way open.
Check your chicken about once every hour. Also when wood chips have burned down add the second package. (you should know your smoker and how it burns, which helps)
Cook for about 4 hours, or until cooked through.
internal temp should be 170 when checked, at that point it is done, let rest about 10 minutes before cutting and serving.
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