Not really a big chicken fan but wanted to try smoking something new so picked up a couple whole chickens this past weekend and smoked one of them.
Here she is after bathing in a brine all night, rubbed down, and set in my smoker
Been on smoke for almost 3 hours at this point. Sprayed it down with a mixture of melted butter and the rub use to keep it moist when adding new coals and wood every hour or so.
Out of the smoker and rested for 30 minutes about to be pulled apart. Served it with grilled asparagus and home made mac & cheese.
I have to say this turned out wonderful, probably the best chicken I've ever had. It was nice and juicy, the perfect amount of flavor from the rub and smoke. No need for bbq sauce or anything to top it. The wife who grew up on a beef farm and never really eats chicken requested me to cook another soon, so I know it must have been good.
Just felt bad for the poor dog who was drooling but wasn't going to get any of these left overs.
Want to say thanks to JJ because I used one of the rub's he mentioned on this site and it was top notch, thanks for sharing it.
I have to say this turned out wonderful, probably the best chicken I've ever had. It was nice and juicy, the perfect amount of flavor from the rub and smoke. No need for bbq sauce or anything to top it. The wife who grew up on a beef farm and never really eats chicken requested me to cook another soon, so I know it must have been good.
Just felt bad for the poor dog who was drooling but wasn't going to get any of these left overs.
Want to say thanks to JJ because I used one of the rub's he mentioned on this site and it was top notch, thanks for sharing it.
Last edited:
