Hanging Whole Smoked Chicken recipe
Adapted from Jeff Phillips' recipe at Smoking-Meat.com
Equipment
Ingredients
- 1 whole chicken
- 3 Tbsp oil
- 2-3 Tbsp your favorite poultry rub or combination thereof
Instructions
- Preheat your barrel smoker to 275°F (135°C). Hang the air probe for your Smoke X in the pit at the level your chicken will be. Set the high-temp alarm for 300°F (149°C) and your low-temp alarm for 250°F (121°C). Add a chunk of your desired smoking wood to the coals.
- While the barrel heats, pat the chicken dry with paper towels and rub it all over with oil.
- Liberally season the bird all over with your desired rub(s).
- Stick a hook into the neck hole and through one breast, going between the bones of the ribcage.
- Insert a probe into the thickest part of the breast and hang the bird in the smoker from one of the horizontal bars.
- Set the high-temp alarm on your Smoke X2 to 157°F (69°C).
- Close the smoker lid and cook. You can take the receiver from the Smoke X2 into the house with you; it will continue to communicate.
- When the high-temp alarm sounds on the chicken, check the temperature with your Thermapen ONE. If you don't find anything lower than 157°F (69°C), the chicken is done!
- Remove the bird from the smoker and let it rest for 10 minutes before carving.
- Slice in and enjoy!
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