Smoked Chicken Dinner Recipe
One-half of a hickory, slow smoked, dry rubbed bone-in chicken.
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Ingredients
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Chicken
Dry Rub
Smoking Wood
Method
Preparation
- 1
Prepare the Chicken
Rinse the bone-in chicken halves under cold water and pat them dry with paper towels. Trim any excess fat.
- 2
Make the Dry Rub
In a mixing bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well until all ingredients are fully blended.
- 3
Apply the Dry Rub
Generously rub the dry mixture over the chicken halves, ensuring to coat all surfaces. Let the chicken sit at room temperature for about 30 minutes to absorb the flavors.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the hickory wood chips in water for at least 30 minutes before using.
- 5
Add the Chicken to the Smoker
Once the smoker is ready, place the chicken halves skin-side up on the grates. Add the soaked hickory wood chips to the smoker box or directly onto the coals.
- 6
Smoke the Chicken
Close the smoker and let the chicken smoke for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).
Serving
- 7
Rest and Serve
Remove the chicken from the smoker and let it rest for about 10-15 minutes before carving. Serve hot with your choice of sides.
