This process uses a Pit Barrel Smoker which is large enough for 4 chicken (8 halves). We normally use an herb dry rub (see recipe above), but any rub that you like can be used. This process is a wonderful way to provide enough chicken to be frozen and used for a quick meal later on. Bobby and I make a meal out of one 1/2 chicken, than have enough leftover for a chicken salad lunch.
"*" See Kitchen Notes for more information or links to special ingredients.
Dry each half of the chicken.
Sprinkle each chicken half with a generous amount of rub on all sides of the chicken.
Once the smoker is ready, place two 1" - 2" blocks of hickory on the coals along with the drained rosemary (for herb rub chickens). (Other woods work - apple, pecan, mesquite - your preference.)
If possible, insert a remote reading temperature probe in one of the chicken breasts.
Place the chickens in the smoker according to your smoker's instructions.
Cover the smoker and when the smoker's internal temperature reaches 250° F, start a timer. Smoke the chicken at a temperature of 250 - 275° F for 1 ½ - 2 hours or until the internal temperature of the chicken reaches 160° - 165º F.
When the temperature for the chicken is reached, removed the chicken and place on the grill to crisp up the skin even more. It only takes a minute or two per side. As mentioned, this step is optional. The chicken does come out of the smoker with somewhat crispy skin, but we like it really crispy. So this last step on the grill was well worth it.
If you don't use the grill, then let the chicken rest about 10 minutes before cutting and serving. Serve and enjoy!!
Grilling the Chicken – The herb rub can be used on grilled chicken, roast chicken or smoked, whole chickens or chicken pieces. It’s best to coat the chicken with a generous amount of rub 3 to 4 hours prior to cooking.
Freezing leftovers – These chickens freeze very well and remain tender and moist. Wrap each half in foil or parchment and seal in a freezer bag. When ready to use, remove from the freezer and let thaw.
Using the leftovers – Eat the leftovers as whole pieces of chicken or remove from the bone and use in a soup, pasta dish or chicken salad.
Recipe author: MJ of MJ's Kitchen