gregbooras
Moderator
Not being the traditional guy I decided to smoke a chicken for Easter. I have to say I have eaten and smoked many a chickens in my day, but this was the most tender and juicy chicken I have ever had. The design of this smoker is amazing and Steve thank you.
One other thing I did was to use a water pan, filled with a bit of beer and water. The main reason was to capture some drippings which I used in my homemade gravy. I ended up using about 3 T of the dripping, add just the right taste and a nice bit of smoke.
Ingredients
1 5 lb. chicken (brined for 4 hours)
Olive Oil
Rub
Remove chicken from brine and rinse off. Rub the inside and the outside of the chicken (even under the skin) with olive oil and your favorite bbq rub.
Add 3 oz. of apple wood to smoker, put chicken in smoker, second rack from the bottom and set for 250 degrees.
Remove when chicken when it reached 165 degrees (3.5 hours), cover and allow to rest for 20 minutes or so.
One other thing I did was to use a water pan, filled with a bit of beer and water. The main reason was to capture some drippings which I used in my homemade gravy. I ended up using about 3 T of the dripping, add just the right taste and a nice bit of smoke.
Ingredients
1 5 lb. chicken (brined for 4 hours)
Olive Oil
Rub
Remove chicken from brine and rinse off. Rub the inside and the outside of the chicken (even under the skin) with olive oil and your favorite bbq rub.
Add 3 oz. of apple wood to smoker, put chicken in smoker, second rack from the bottom and set for 250 degrees.
Remove when chicken when it reached 165 degrees (3.5 hours), cover and allow to rest for 20 minutes or so.
