Smoked Whole Chicken

I love eating smoked whole chicken? How about you?

For those of you who have never smoked whole bird let me explain my simple and easy process of smoking chicken. You might have already heard of the process I'm going to teach you referred to as smoking or grilling beer can chicken.

That is preparing chicken using can-of-beer or other beverage.

Because I'm a non drinker I use canned orange or apple juice instead of a can of beer.

Normally what most folks do is prepare their chicken for cooking the normal ways of marinating, seasoning or placing the chicken a brine solution.

Then when it is time to smoke the chicken is laid on its backside with the breast facing up.

However, the beer can way is to simply stand the prepared chicken upright on a partially filled can of beer and smoke cook the chicken until done.

Smoked Whole Chicken Recipe

Recipe Ingredients:

1 whole chicken, 3 to 5 pounds
12 ounce can non carbonated fruit juice, orange or apple
chicken seasoning
olive or vegetable oil

Recipe Instructions:

Pictured above is a 5 pound chicken that has been prepared and is ready to smoke. Here are the steps I took to prepare the bird for smoking.

I opened the packaged, removed, and discarded the neck and giblets from the inside of the chickens cavity.
Under running cold water I rinsed the chicken inside and out and then patted the chicken dry with paper towels.
I then rubbed olive oil all over the bird. The olive oil will give the bird the nice browned skin you love so much. After olive oil, generously sprinkle your favorite seasoning blend or mixture all over the chicken.
Lastly seat the prepared chicken over a can fruit juice just before transferring the bird to my smoker as pictured below.

Fully Seasoned Whole Chicken Ready For Smoking

Pictured above is the finished dish, a fully smoke whole chicken straight out of the smoker. The chicken was smoked at 250 degrees Fahrenheit for 3 hours. Before removing from the smoker I checked to see that the smoked chicken had reached the proper temperature using my digital thermometer.

WARNING BEFORE YOU EAT? Let the smoked bird rest for a minimum 15-20 minutes before cutting or slicing. I allow the bird to cool for two reason. The chicken will be easier to cut and the time of rest allows the juices to flow throughout the bird.