Juicy Smoked Chicken
Juicy Smoked Chicken
Rated 5.0 stars by 1 users
Category
Main
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
2 hours 5 minutes
We've been messing around in the backyard searching for the best way to smoke chicken as we've been developing our Perpetual Poultry rub. We love the method of mixing smoke from offset with direct heat flavor by finishing it on the grill. We amplify the whole sheebang with some BBQ sauce. Use whatever grill you've got and whatever sauce you like. This is good, really good.
Ingredients
-
1 Whole chicken (or two half chickens to make it easy!)
-
2 oz poultry rub (Perpetual Poultry coming soon!)
-
BBQ Sauce, use your favorite and cut about 75/25% sauce/water
Directions
Watch the video at the bottom of this page!
Take a whole chicken and remove the spine
Split into two even pieces by cutting through the bone and cartilage of the keel bone
Season generously with Rolling Bones Perpetual Poultry
Place on the offset smoker at 250 degrees
When the chicken hits 140 degrees F internal (for us that was about 2 hours), put the chicken skin side down on a medium temperature grill (we pulled coals from the wood fire and put them in our Santa Maria).
After 20-30 minutes on the grill, when the temperature reaches 160 at the thickest part of the breast, pull the chickens off.
If you want to add a barbecue sauce, do it before pulling the chickens and let it get a little tacky before pulling
Eat B.B.Q. Live Forever
Recipe Video
@rolling_bones_bbq This is the unlock to juicy smoked chicken. It’s healthy. It’s juicy. It’s also done part offset, part direct heat so has an awesome flavor profile. I ate on this happily for several days. The secret, which isn’t a secret, is to pull the chicken at 160 in the fattest part of the breast. You could really amp up the juiciness and salt penetration with a brine… but this was top tier without. Eat B.B.Q. Live Forever #rollingbonesbbq #bbq #smokedmeat #lowandslow #healthyrecipes #chicken #smokedchicken ♬ Slow Motion - Juvenile
Recipe Note
The secret to the juiciest chicken is pulling it the poultry when the temperature reaches 160 at the thickest part of the breast.