Flavorful and smoky chicken halves that are ideal for a family dinner or barbeque. The slow smoking method guarantees juicy and tender meat, while the dry rub adds a savory kick.
Ingredients: 2 whole chicken halves. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. Wood chips for smoking apple or hickory. 1/2 cup barbecue sauce optional.
Instructions: Take out the giblets and extra fat from the chicken halves. To make a dry rub, combine kosher salt, brown sugar, paprika, black pepper, onion powder, garlic powder, and cayenne pepper in a bowl. Make sure to evenly coat both sides of the chicken halves with a generous amount of dry rub. For optimal flavor absorption, let the seasoned chicken sit in the fridge for at least one to two hours, or even overnight. Using wood chips, preheat your smoker as directed by the manufacturer. Set the smoker's temperature to 225F 107C. After positioning the halves of chicken on the smoker grates, smoke them for about two to three hours, or until the internal temperature reaches 165F 74C. For a glazed finish, it's optional to brush the chicken with barbecue sauce during the final 30 minutes of smoking. Before slicing, allow the smoked chicken to rest for ten minutes after cooking. Enjoy your succulent smoked chicken halves by serving them!
Prep Time: 15 minutes
Cook Time: 180 minutes
amavevane acapella
