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Smoked Chicken
Contributed by: Melinda
This is often referred to as Chicken on a Throne because of the way it is cooked. I do this on my smoker, but it can be done in a kettle style bbq.
These insructions are for smoke cooking for which you need to have a way to know and maintain a reasonably constant temperature.
If you don't have a way to monitor the temperature, place chicken over medium coals, cover or close grill and set vents about 1/4 open. You may need
to place chicken off the direct heat and check internal temperature starting at about 2 hours. Cook to internal temp of 180.
Whole 3 1/2 - 4 lb chicken, washed and patted dry with paper towels
1 can beer, half full
Garlic cloves
3-4 small bay leaves
Herbs
Olive Oil
Disposable heavy duty foil pan (round or square)
Salt & Pepper
Apple Wood twigs or chunks
- Soak wood chunks in water
- Prepare grill and coals and bring to a temp of between 200 and 220
- Bring chicken to room temperature (remove from refrigerator about 30 minutes before cooking)
- Rub inside of chicken with salt
- Into half-full beer, place a couple of garlic cloves, 2 bay leaves and any herbs you wish to use
- Place beer can into the chicken cavity (don't spill) and adjust the bird so it is balanced with the legs bent forward
- Place into the center of the disposable pan
- Pour a small amount of water around the base of the pan and add more garlic cloves, bay leaves and herbs if using
- Rub the chicken skin all over with olive oil
- Rub with salt and black pepper
- When the grill has been brought to the proper temperature, add the soaked wood to the coals and place the Chicken on the rack
- Close the grill and use the vents to maintain the temperature between 200-220 degrees for about 4 hours, or until the chicken reaches an internal
temperature of 180 degrees. When cooked, the legs should separate easily when pulled upward.
- Remove from the grill and let stand about 30 minutes
- Gently remove the beer can (this can require a jerk but be careful of the hot liquid inside) and place on a carving board.
Cooked this way, the chicken is steamed from the inside and roasted from the outside. The breast meat can be a little dry sometimes. I recommend
serving this with the Worcestershire BBQ Sauce.
If you don't have applewood, oak works too or use packaged wood chips.
Questions about this recipe?
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