CraigC
Guru
With all the low and slow BBQ I have done over the years, this is a first for me. I have re-purposed the Basic Chicken Rub from the cupcake thighs to use for this "Yard Bird".
Basic Chicken Rub
Ingredients
2/3 cup chili powder
1/2 cup sugar
4 tablespoons kosher salt
4 tablespoons onion powder
4 tablespoons garlic powder
1 teaspoon cayenne pepper
Small whole chicken
16 oz can of beer
Chicken stock
Directions
Bring smoker to 300F
1) In a large bowl, combine the rub ingredients thoroughly. You can store this rub in an airtight container indefinitely. I use the food processor to combine the rub ingredients. It breaks up any lumps.
2) Rinse the chicken, trim excess skin and fat, pat dry inside and out.
3) Apply rub inside and out.
4) Open beer and place in cavity.
5) Place chicken, with can on a pan filled with chicken stock in the smoker.
6) Cook until an instant read thermometer reads 175F in the thick part of the thigh. I let the temperature get to 198F as I intend to "pull" the chicken meat from the bones. Trust me it won't dry out.
7) Remove from smoker and let rest.
8) Carve and and serve.
The raw ingredients
Chicken ready for the smoker
The BGE with charcoal briquettes and cherry chunks
Chimney with charcoal briquettes
After 2-1/2 hours the chicken is done. I put a little something as a side about an hour into the cook.
Ready to cut up. We are saving the chicken to "pull" and have as another meal. Smoked chicken is always nice to have on hand.
Basic Chicken Rub
Ingredients
2/3 cup chili powder
1/2 cup sugar
4 tablespoons kosher salt
4 tablespoons onion powder
4 tablespoons garlic powder
1 teaspoon cayenne pepper
Small whole chicken
16 oz can of beer
Chicken stock
Directions
Bring smoker to 300F
1) In a large bowl, combine the rub ingredients thoroughly. You can store this rub in an airtight container indefinitely. I use the food processor to combine the rub ingredients. It breaks up any lumps.
2) Rinse the chicken, trim excess skin and fat, pat dry inside and out.
3) Apply rub inside and out.
4) Open beer and place in cavity.
5) Place chicken, with can on a pan filled with chicken stock in the smoker.
6) Cook until an instant read thermometer reads 175F in the thick part of the thigh. I let the temperature get to 198F as I intend to "pull" the chicken meat from the bones. Trust me it won't dry out.
7) Remove from smoker and let rest.
8) Carve and and serve.
The raw ingredients
Chicken ready for the smoker
The BGE with charcoal briquettes and cherry chunks
Chimney with charcoal briquettes
After 2-1/2 hours the chicken is done. I put a little something as a side about an hour into the cook.
Ready to cut up. We are saving the chicken to "pull" and have as another meal. Smoked chicken is always nice to have on hand.
That reminds me of a turkey stuffing recipe which calls for raw popcorn. You know the turkey is done when the popcorn blows its arse out.
