Skip to main content

This is a favorite from the old Cookshack forum:

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.

  • 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

  • 12 oz beer,
  • 1/4 cup oil (canola/corn),
  • 1/4 cup cider or white vinegar &
  • 2 teaspoons rub

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)

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).
Original Post

Add Reply

Link copied to your clipboard.