Smoked Whole Chickens Revisited.
You can cook Smoked Whole Chickens Revisited using 14 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Smoked Whole Chickens Revisited
- It’s 2 of whole chickens 3-5 lbs each.
- You need 1 of orange.
- It’s 1 of lemon.
- Prepare 2 sprigs of rosemary.
- Prepare 4 sprigs of tarragon.
- It’s 4 cups of sugar.
- You need 3 cups of kosher salt.
- It’s 6 of dried bay leaves.
- It’s 1 tbsp of chopped dehydrated onion.
- It’s 1 tsp of whole pepper corns.
- You need 3 gallons of water.
- You need of BBQ Chicken Rub Mix.
- Prepare of All purpose seasoning*.
- You need 1 cup of salt, 1/2 cup granulated garlic, 1/4 cup pepper.
Smoked Whole Chickens Revisited instructions
- 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..
- 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..
- Rinse chicken in cold water and pat dry..
- Cut the orange and lemon into 1/8 wedges..
- Stuff each chicken with half an orange, half a lemon, 1 sprig rosemary and 2 sprigs of tarragon..
- Cover all sides of the chickens with the AP rub and BBQ chicken rub..
- 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..
- 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..
- 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!.
- After one more hour rotate the chickens and check the skins to see if they need oiled again..
- When the temps are good pull the chickens and let rest about half an hour before carving..
- 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!.