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Smoked Whole Chicken
“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.
0.0
4115 Views | 0 Comments
Smoked Whole Chicken
“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.
