YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“Discover the delicious simplicity of our Smoked Whole Chicken recipe. Easy to make and bursting with flavor, this dish promises tender, juicy chicken with a subtle smoky twist. Perfect for any occasion, it’s a surefire crowd-pleaser that will elevate your grilling game. Let’s get smoking!”
—
Recipe from milroyfarm.com
https://www.instagram.com/milroy_farm/
INGREDIENTS
- 1 Milroy Farm Pasture-Raised Chicken
- Salt
- Pepper
- 8 Tablespoons of Butter
- Apple Cider Vinegar (to spritz chicken during cook)
INSTRUCTIONS
- Clear out any previous ashes from the firebox.
- Get your fire going with one chimney of coals and a couple wood splits.
- Get your fire up to around 350°-375°F.
- Adjust airflow and maintain temperature.
- Season chicken generously with salt and pepper.
- Place 8 Tablespoons of butter inside the chicken.
- Once smoker is heated, place chicken on the grates.
- Spritz chicken with apple cider vinegar to keep moist.
- After one hour, check the chickens color and internal temperature. It should be a deep golden brown with an internal temperature of at least 165°F.
- Rotate the chicken for even cooking.
- Consistently add wood to the fire to maintain the temperature between 350°-375°F.
- Once the chicken reaches desired temperature, remove it from the smoker and let it rest from 30-60 minutes at room temperature. (This step is crucial for juicy and tender meat).
- Carve and serve with your favorite sides.
“Discover the delicious simplicity of our Smoked Whole Chicken recipe. Easy to make and bursting with flavor, this dish promises tender, juicy chicken with a subtle smoky twist. Perfect for any occasion, it’s a surefire crowd-pleaser that will elevate your grilling game. Let’s get smoking!”
—
Recipe from milroyfarm.com
https://www.instagram.com/milroy_farm/
INGREDIENTS
- 1 Milroy Farm Pasture-Raised Chicken
- Salt
- Pepper
- 8 Tablespoons of Butter
- Apple Cider Vinegar (to spritz chicken during cook)
INSTRUCTIONS
- Clear out any previous ashes from the firebox.
- Get your fire going with one chimney of coals and a couple wood splits.
- Get your fire up to around 350°-375°F.
- Adjust airflow and maintain temperature.
- Season chicken generously with salt and pepper.
- Place 8 Tablespoons of butter inside the chicken.
- Once smoker is heated, place chicken on the grates.
- Spritz chicken with apple cider vinegar to keep moist.
- After one hour, check the chickens color and internal temperature. It should be a deep golden brown with an internal temperature of at least 165°F.
- Rotate the chicken for even cooking.
- Consistently add wood to the fire to maintain the temperature between 350°-375°F.
- Once the chicken reaches desired temperature, remove it from the smoker and let it rest from 30-60 minutes at room temperature. (This step is crucial for juicy and tender meat).
- Carve and serve with your favorite sides.
