Whole Smoked Chicken
For instance if you smoked it at 250 the skin will be thicker and softer. Still good just not a personal preference. If your not eating the skin then it doesn’t matter amiright? Kind of like how people prefer bacon crispy. Rely on getting an internal temperature of 165 in breast and let your smoke, can ingredients, stuffing, and/or injection work the meat.
- 5 lb whole chicken
- 12 oz concentrated lemonade (or your favorite)
- 3 tbs Biddy
- 3 tbs olive oil
- 6 cups water
- 3 tbs salt
- 2 tbs Biddy
- A few hours ahead of smoking in a large bowl mix up the brine.
- Take the concentrated lemonade can and set on counter.
- Take your chicken and wash inside and out under cold water.
- Submerge chicken in brine cover and refrigerate at least 2 hours.
- Get your pit smoking 350 to 375.
- Funnel concentrated lemonade into a beer can about .75 full.
- After chicken is brine d pull it and pat dry.
- Take olive oil and brush all over the bird.
- Sprinkle Biddy all over the oiled bird.
- Set the can of lemonade in a “beer can chicken holder”.
- Push the bird’s bottom over the can all the way into it keeping the can standing.
- Keeping the bird standing set it on top of the grill insert your thermometer probe where the point is in center of the breast.
- Cover and monitor the pit’s ozone 300 to 375.
- Your times will vary. Temperature stalled at 140 to finish in 2.5 hours. This one went a total of 5 hours before the internal breast temp hit 165.
- Get after it!
A beer can chicken stand helps a lot but not required if you can build a house of cards.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn