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The ingredients needed to prepare Smoked Whole Chickens Revisited:
- Use 2 whole chickens 3-5 lbs each
- Use 1 orange
- You need 1 lemon
- Provide 2 sprigs rosemary
- Take 4 sprigs tarragon
- Prepare 4 cups sugar
- Provide 3 cups kosher salt
- Prepare 6 dried bay leaves
- Provide 1 tbsp chopped dehydrated onion
- Get 1 tsp whole pepper corns
- Take 3 gallons water
- Provide BBQ Chicken Rub Mix
- Provide All purpose seasoning*
- Use 1 cup salt, 1/2 cup granulated garlic, 1/4 cup pepper
Steps to make Smoked Whole Chickens Revisited:
- 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!
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