Easiest Way to Make Tasty Smoked Whole Chickens Revisited

Smoked Whole Chickens Revisited. Crave this delicious smoked whole chicken recipe with simple step by step tutorial. It won't take long to cook this tasty meal you and your family will crazily enjoy! Smoked chicken is definitely going to be the star of the show for your work's potluck, family holiday feast, or just to show off for your sweetie.

Smoked Whole Chicken is one of the most common things we cook on our smokers, and you'll see just how easy it is to do on your smoker or grill. Our collection of grills and smokers are like our kids, we can't choose a favorite. Now we smoked a whole chicken and love it. You can have Smoked Whole Chickens Revisited using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Smoked Whole Chickens Revisited

1. It's 2 of whole chickens 3-5 lbs each.
2. It's 1 of orange.
3. You need 1 of lemon.
4. Prepare 2 sprigs of rosemary.
5. It's 4 sprigs of tarragon.
6. It's 4 cups of sugar.
7. Prepare 3 cups of kosher salt.
8. It's 6 of dried bay leaves.
9. You need 1 tbsp of chopped dehydrated onion.
10. Prepare 1 tsp of whole pepper corns.
11. Prepare 3 gallons of water.
12. Prepare of BBQ Chicken Rub Mix.
13. You need of All purpose seasoning*.
14. You need 1 cup of salt, 1/2 cup granulated garlic, 1/4 cup pepper.

Roast chickens make a near weekly appearance for us. As we get older, the lighter meat of Time factor for this how to smoke chicken recipe will vary depending on how big your whole smoked chicken is and the temperatures you keep your smoker. Find out how to smoke whole chicken that's done in almost half the time, and tastes twice as good! The chickens cook quicker and the skin gets crispy and browned, which adds another layer of flavor to the birds.

Smoked Whole Chickens Revisited instructions

1. Combine the kosher salt, sugar, bay leaves, pepper and chopped dehydrated onion into the 3 gallons of water. Soak the chickens in the refrigerator overnight..
2. Get smoker heating to 325°. I have an offset barrel smoker that I modified to use a water bath. I did not add water to the pan because I was worried that might make the skin rubbery..
3. Rinse chicken in cold water and pat dry..
4. Cut the orange and lemon into 1/8 wedges..
5. Stuff each chicken with half an orange, half a lemon, 1 sprig rosemary and 2 sprigs of tarragon..
6. Cover all sides of the chickens with the AP rub and BBQ chicken rub..
7. Place the chickens in the smoker breast side down. I'm using a charcoal, maple wood and peach wood combination. I have an abundance of maples on my property which gives a nice sweet smoke and used peach chips that I bought as another sweet smoke to balance the charcoal..
8. After 1 hour check the temp of the white and dark meat. You're looking for 165 in the white and 175 in the dark. With my smoker I wasnt there, about 2 hours or so away..
9. Brush the skin with oil and rotate in the smoker to ensure an even cook. You can use any oil you like, olive would give it a nice fruity flavor. I used canola for the neutral flavor plus it's what I had on hand, next time I will try peanut oil because it's amazing!.
10. After one more hour rotate the chickens and check the skins to see if they need oiled again..
11. When the temps are good pull the chickens and let rest about half an hour before carving..
12. The skins on my chickens cracked and started to pull away. I think 325° was too hot. My goal was for them to only cook for 2 hours but the dark meat was not temping. I contemplated tenting with foil to protect the skin but wasn't sure what it would do to the texture. Next time I'll stick with my original temp of 275° and cook longer brushing multiple times with peanut oil... it tastes so amazing so I'm not at all disappointed, plus I get to keep cooking this recipe over and over to get it right!.

And even though the smoking time is shortened, the meat gets plenty of smoky flavor. A whole chicken is probably the easiest meat to smoke. Imagine a roasted chicken bathed in flavorful smoke and slow roasted to the point where it melts in your mouth. So I'm about to smoke a whole chicken for the first time and I was wondering if anybody has some advice for anything that I should watch out for. I've heard that the skin doesn't come out well at all after smoking the bird, but I've also heard of people putting it on a grill for a few minutes to crisp the skin.

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