Smoked Whole Chicken

  • Pitmaster Myron Mixon says whole chickens are a good way for beginner smokers to get their feet wet.

    Pitmaster Myron Mixon says whole chickens are a good way for beginner smokers to get their feet wet. Courtesy of Ballantine Books

 
Posted6/27/2012 5:27 AM

1 small chicken (about 3 pounds), giblets removed

4 cups chicken broth

 

1 packet (2 ounces) dry onion soup mix

2 cups apple juice

Basic Chicken Rub

cup chili powder

cup sugar

4 teaspoons kosher salt

4 tablespoons onion powder

4 tablespoons garlic powder

1 teaspoon cayenne pepper

Rinse the chicken inside and out, and pat it dry thoroughly. Place the chicken in a deep pan, add the broth and soup mix and marinate, covered, in the refrigerator overnight.

When you are ready to cook the chicken, preheat a smoker to 250 degrees.

Remove the pan from the refrigerator and discard the marinade.

For the rub: In a large bowl, combine all ingredients throughly. Apply the rub liberally to the chicken. Place the chicken, breast side up, on a meat rack with the handles down so the bird will be raised above the surface of the pans. Set the rack inside a deep aluminum pan.

Pour the apple juice into the pan underneath the meat rack. Place the pan in the smoker and cook for 3 hours or until the breast meat reaches 165 degrees. Remove the chicken from the smoker and allow it to rest on the rack in its pan for 15 minutes.

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To serve, carve the chicken into individual pieces.

Serves four (or enough for eight pulled chicken sandwiches).

"Smokin' with Myron Mixon" (Ballatine Books, 2012)

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