Big "D" Smoked Chicken
More From Southern Living
Chill: 6 Hours
Soak: 30 Minutes
Smoke: 3 Hours, 30 Minutes
Total: 10 Hours, 30 Minutes
- 2 (5- to 5 1/2-pound) whole chickens
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1 cup Paul's Chicken Rub
- Hickory wood chunks
- 4 to 6 (12-ounce) bottles dark beer
- 2 cups Paul's Barbecue Sauce
- Rinse chickens, and pat dry.
- 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.
- Soak wood chunks in water for at least 30 minutes.
- 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.
- Drain hickory wood chunks, and place on coals. Place chickens, breast sides up, on upper cooking grate, and cover with smoker lid.
- 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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