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Good set of directions out there for smoked chicken halves?

post #1 of 12
Thread Starter 

We had a grocery store downtown that had a big commercial smoker (stainless box) outside and they had some of the best smoked chicken halves I've tasted (and cheap too!). We no longer live near that store and I've missed it since.


I just put together a UDS and want to bring that chicken back.


Are there any good recipes/brines/instructions for smoked chicken halves?

post #2 of 12

Juicy Smoke-tastic Chicken and Turkey


Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. If you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ



Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...


Bubba Chix Rub


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.


Mild but Wild Chix Rub


1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin


Optional: 1T Kosher Salt * Leave out if you Brined the Bird!


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.


Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. 


Smokey Turkey Gravy


1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Chicken Broth,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1/2tsp Dry Sage (2 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ


This Chicken is Grilled/Smoked and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version



Pit Chix Marinade 


2C Apple Cider Vinegar

1C Olive or other Oil

1T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2tsp Kosher salt

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice



This stuff is Tangy with a Sweet and Spicy Finish. Marinate 4 to 8 hours and Smoke or Grill to desired doneness...


post #3 of 12

Chef J great info and recipes - Thanks


post #4 of 12
Thread Starter 

Yes! Thanks a lot for that. Very detailed. Just what I was looking for. The UDS is lit right now. I didn't brine the bird but we'll see what happens. Can still apply a rub! I'll cook another one tomorrow.

post #5 of 12
Thread Starter 

First smoke went great! Cooked a 4.5lb chicken to 210F in 2h 15m. So the temp must have been higher than I wanted. The sides of the drum near the food were touchable for about 15 seconds (measured 165F) with the non contact. But the interior must have been around 350F.


But, great smoke flavor and nice brown crisp skin.


First time I've ever smoked something and it tasted like smoked food. The gas grill smoker box can't hold a candle to the UDS!

post #6 of 12
Internal temp of 210? Wow, I usually cook mine to 160 in the breast or 175 in the thigh. Was yours still juicy?
post #7 of 12
Thread Starter 

Yeah that was a surprise in 2h and 15m. I didn't expect it to cook that fast based on barrel outside temp. Next time I need to cook a little cooler.


It was as juicy as could be. I was surprised based on the internal temp being 210 in a few places. But somehow... still tender and juicy like a crock pot.

post #8 of 12
Then you did good!
post #9 of 12
Thread Starter 

When I saw the temp I was expecting chicken jerky. But somehow it was ok! I was pretty thrilled with the first smoke in the UDS. Can only get better from here.

post #10 of 12
Thread Starter 

Might as well post a picture of the result. Not perfect I'm sure but tasted good!


post #11 of 12

Nothing wrong with that...JJ

post #12 of 12
Good job . Keep it up , and next time , more pics (Q-view ) , please biggrin.gif
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