Half Pit-smoked Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Rinse the half chicken and pat it dry. Season generously with salt and black pepper.

2. 2

   Smoke the Chicken

   Soak the oak wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Add the soaked wood chips to the smoker and place the chicken on the grill. Smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).

3. 3

   Cook the Grits

   In a saucepan, bring the chicken broth to a boil. Slowly stir in the Anson Mills' grits, reduce heat, and simmer for about 20-25 minutes, stirring occasionally until creamy. Season with salt and pepper.

4. 4

   Bacon-Braise the Greens

   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the grease in the skillet. Add the collard greens to the skillet and sauté for about 5 minutes. Chop the bacon and add it back to the skillet, cooking for another 5-10 minutes until the greens are tender.

5. 5

   Sauté the Spinach

   In another skillet, heat olive oil over medium heat. Add the spinach and sauté for about 3-4 minutes until wilted. Season with salt and pepper.

6. 6

   Serve

   Slice the smoked chicken and serve it on a plate alongside a generous serving of grits, bacon-braised greens, and sautéed spinach. Drizzle with Red Rage tomato BBQ sauce before serving.