So you want to smoke a chicken huh? Well you are in luck, its much simpler and easier than we will ever admit to our significant others. This bird will taste so good, that your family will think you did much more than knock a few beers back because you let the smoker do the work for you, as you should. Most people would not expect such crispy skin and a juicy bite from a smoker, but today, we prove them wrong. Lets get to it.
As mentioned in my Smoked Pull Pork post, I use a Pit Boss Red Rock.
Chips: For this bird, I used an Apple blend.
Ingredients:
- A whole chicken
- 1 Lemon
- Seasonings of your choice; I used lemon pepper, garlic, Himalayan pink salt, and thyme.
Directions:
- Heat your smoker to about 275 degrees
- Slice your lemon in half, lightly squeeze over your bird, then stuff inside your bird. This will help keep your bird juicy, while allowing the skin to get crispy.
- Season your bird like you really mean it. Rub it in good, making sure to get up under the skin in the breast if possible.
- Set bird in some type of pan, I use a metal pie pan honestly.
- Smoke that bird until the breast is 165 and the thigh is 170-175, depending on size of bird, 2-3 hours.
- Once finished pull her from smoker and let her rest about 15-20 minutes before carving and serving.
**Use drippings to make a gravy if wanted**
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