Smoked Whole Chicken by TREmendous Que

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen offers a leaner option, while thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Regular paprika provides flavor without the smoky aspect.

wood chips (hickory or apple)

💰Cheaper: mesquite chips

Mesquite chips are often more readily available.

Prepare brine by mixing salt and sugar in a pail with water.

Submerge 4 whole chickens in the brine and let them soak overnight.

Wake up around 6:00 AM and remove the chickens from the refrigerator.

Butterfly the chickens by cutting along the spine with kitchen shears.

Remove the spine completely and scoop out any excess fat from inside the chicken.

Expose the breast plate bone by scraping along the inside with your thumb.

Cut through the cartilage to remove the breast plate bone.

Clean up any excess fat from the butterflied chicken.

Ensure not to overfill the brining pail to prevent overflow when adding chickens.

Prepare the smoker and preheat to just above 300 degrees Fahrenheit.

Place the butterflied chickens on the smoker, with breasts towards the fire end.

Cook the chickens for about 2 hours, monitoring the temperature of the smoker.

Cooking Techniques

Equipment Needed

Spice Level: