SMOKED CHICKEN WHOLE RECIPES
SMOKED WHOLE CHICKEN | ALLRECIPES
Great rub for smoked chicken that doesn't overpower the chicken flavor.
Provided by Brent Rice
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 4 hours 10 minutes
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a smoker to 250 degrees F (120 degrees C).
- Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
- Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
- Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
- Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.
Nutrition Facts : Calories 319.2 calories, CarbohydrateContent 7.5 g, CholesterolContent 132.5 mg, FatContent 12.2 g, FiberContent 3.3 g, ProteinContent 44.6 g, SaturatedFatContent 3.3 g, SodiumContent 1118.3 mg, SugarContent 1.4 g
SIMPLE SMOKED WHOLE CHICKEN RECIPE | MASTERBUILT SMOKERS ...
Provided by Masterbuilt
Number Of Ingredients 10
Steps:
- 1. Remove the vertebrae by cutting along either side so the chicken can be laid flat as possible. Wash and pat dry. In a bag, combine all ingredients except chicken and mix well. Put the chicken in the bag and squeeze out as much air as possible before sealing. Make sure the chicken is well coated with the mixture. Let marinate in refrigerator until ready to cook. 2. Preheat smoker to 110°C. Add about an inch of water or flavoured liquid in the water bowl. Lightly oil the rack. When the smoker reaches 110°C, put the chicken skin side up, laid out as flat as possible on the rack. Cook for about 3 hours or until internal temperature of the thickest part is 75°C and juices run clear.
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