Ribs and Chicken

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil or melted butter
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder free enneagram test
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Optional: your favorite barbecue rub or seasoning

Instructions:

1. Preheat your CS sm025 smoker to 225°F (107°C) using your favorite smoking wood chips or chunks.
2. Rinse the whole chicken under cold water and pat it dry with paper towels.
3. Rub the chicken all over with olive oil or melted butter.
4. In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and dried thyme to make a spice rub.
5. Sprinkle the spice rub evenly over the entire surface of the chicken, including the cavity.
6. If desired, apply a thin layer of your favorite barbecue rub or seasoning on top of the spice rub for extra flavor.
7. Place the seasoned chicken directly on the smoker grate breast-side up.
8. Close the smoker lid and smoke the chicken at 225°F (107°C) for approximately 2.5 to 3 hours, or until the internal temperature of the thickest part of the chicken (typically the breast or thigh) reaches 165°F (74°C).
9. Once the chicken reaches the desired temperature, carefully remove it from the smoker and let it rest for about 10 minutes before carving.
10. Carve the smoked chicken into serving portions and enjoy!

This simple recipe will result in a juicy and flavorful smoked whole chicken that pairs perfectly with your smoked pork ribs. Adjust the seasoning according to your taste preferences and enjoy your barbecue feast!

I've tried every known way to smoke chicken but I hate rubbery chicken skin.  I've tried crisping it on the grill or under the broiler, no luck (except burnt skin). Not worth it for the smoked flavor for me. I'll stick to grilling chicken, with a bit of smoke from my A-maz-n tube pellet smoker on the back of the grill.