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Recipe Summary

prep:
30 mins
chill:
6 hrs
soak:
30 mins
smoke:
3 hrs 30 mins
total:
10 hrs 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse chickens, and pat dry.

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  • 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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