Paul - Sat, 19 Aug 2000, 1:57 pm
Just last weekend I smoked 2 whole chickens (3 1/2 lbs each) using the "Chicken on a Throne" recipe. They came out great! I pulled the meat like a pork shoulder, mixed it with barbeque sauce & feasted on chiken sandwiches all week. The recipe is kind of long but I think you'll enjoy the results.
RUB:
- 6 tbls paprika,
- 2 tbls ground black pepper,
- 2 tbls salt,
- 2 tabls sugar,
- 1 tbls chilli powder,
- 1 tbls garlic powder,
- 1 tbls onion powder &
- 1 teaspoon cayenne
INJECTION LIQUID:
- 12 oz beer,
- 1/4 cup oil (canola/corn),
- 1/4 cup cider or white vinegar &
- 2 teaspoons rub
BEER CANS:
Drink 1/2 of 2 beer cans.
Take top off beer cans with can opener and add:
- 1/2 medium onion (chopped),
- 4 garlic cloves (minced),
- 1/4 cup vinegar &
- 1 tbls of rub (optional)
DIRECTION:
The night before smoking mix rub & make injection liquid. Inject liquid using kitchen syringe into breasts & legs of chickens.Also work some of the liquid under the skin. Cover the chickens with the dry rub massaging both inside & out, over & under skin. Place chickens in plastic bag & refrigerate.
Set temperature on smokette at 220'. Prepare beer cans & insert them into the cavities of the chickens, balancing the birds so that they rest upright with their legs bent forward. The cans should sit flat on the grill or a cooking tray, holding the birds at attention (my grille was set at the 2nd shelf level). Cook until internal temp is 180' ( I did mine about an hour per pound for the largest bird - 3 1/2 hrs totsl).