Prep Time
30 Mins
Chill Time
6 Hours
Soak Time
30 Mins
Smoke Time
3 Hours 30 Mins
Total Time
10 Hours 30 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Rinse chickens, and pat dry.

Step 2

Place lemon juice in a small bowl; add oil in a slow, steady stream, whisking constantly. Coat outside skin and inside cavities of chickens evenly with lemon juice mixture; sprinkle evenly with Paul's Chicken Rub, and rub into chickens. Wrap each chicken tightly with plastic wrap, and chill at least 6 hours.

Step 3

Soak wood chunks in water for at least 30 minutes.

Step 4

Prepare smoker according to manufacturer's directions, substituting beer for water in water pan. Bring internal temperature to 225° to 250°, and maintain temperature for 15 to 20 minutes.

Step 5

Drain hickory wood chunks, and place on coals. Place chickens, breast sides up, on upper cooking grate, and cover with smoker lid.

Step 6

Smoke chickens, maintaining the temperature inside smoker between 225° and 250°, for 2 hours. Remove lid, baste with half of Paul's Barbecue Sauce, and, if necessary, add more beer to water pan. Cover with smoker lid; smoke 1 to 1 1/2 more hours or until a meat thermometer inserted into thighs registers 180°. Serve with remaining half of Paul's Barbecue Sauce.

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