Chicken is often a go-to entrée, especially for families. It is versatile, inexpensive, and can satisfy even the pickiest of eaters. A smoked whole chicken takes a little more time than baking some chicken breasts, but there is much less effort involved in the process overall. Whether it’s family dinner or a big backyard barbeque, the PBC Signature Smoked Chicken is sure to please any crowd.
The Pit Barrel® makes Chicken easy and convenient for the perfect weeknight dinner or weekend party. The unique 360º all-around heatdynamic technology of the Pit Barrel® gives you a perfectly cooked bird no matter how you cut it. Smoking a chicken can be a hassle using other Cookers, but the set-it-and-forget-it design of the Pit Barrel® leaves your day free. The higher temperature range of the Pit Barrel®, 275-310º F, will also have your chicken ready to eat in just 2-3 hours!
Our award-winning chicken is a family-favorite. This is the most juicy, tender and rich tasting chicken you'll ever have. Everyone is raving about Pit Barrel® chicken!
1-6 5 lb. whole chickens
All-Purpose Pit Rub
Light your Pit Barrel® according to the instructions.
Remove the chicken from the package, remove neck and giblet bag (if present) and place on a cutting board breast-side-up.
Split the chicken in half by cutting between the breasts and down through the spine with a large knife. Remove the spine if desired.
Tip: A serrated bread knife works well.
Coat all sides of each chicken half with a light coating of olive oil, followed by a liberal dusting of the All-Purpose Pit Rub.
Tip: Make sure that you season the areas under the wings
Place one hook through the center of the thickest end of each breast (about 2-3 inches from the end) and through the upper portion of the ribs.
Hang the chicken halves from the rods in the Pit Barrel®, leaving space between each, and secure the lid.
Cook approximately 2 hours.
Tips: The outstanding thermometers from ThermoWorks will will help you nail the perfect temperature each time.
Remove the chicken(s) from the Pit Barrel®, and the hooks from the chicken, and cut into individual pieces using the Ultimate Chef's Knife.
Desired Temp: 165º
As this recipe calls for, you can hang up to 12 chicken halves in the PBC or 6 in the PBJ if you are cooking for a group. What to make a good impression? Perfect your presentation by leaving it whole and hanging it with hooks or on a Pit Barrel Turkey Hanger. You can also spatchcock your chicken and lay it out on the grate, just make sure the underside does not get over done.
Do you have a smaller crowd in mind and only need to cook a couple of chicken breasts? The Pit Barrel® will cook them to perfection, just lay them on the grate for 30-90 minutes, depending on the thickness.
PBC Pro Tip: Smoking can often leave the skin of the chicken rubbery or leathery. To achieve that perfect crisp everyone is looking for, just crack the lid of your Pit Barrel® for the last 20 minutes of your cook. The increased air flow will raise the temperature in the barrel, giving your chicken the perfect finish.
Chicken is a sort of “blank slate” when it comes to flavor. The unique flavor profile of the Pit Barrel® will turn out amazing chicken without any seasoning if you are in a hurry or have some picky eaters in the bunch. The drippings from the chicken will fall and vaporize on the coals, and the resulting smoke fog bastes the chicken in its own juices as it cooks, creating an incredible flavor. The type of charcoal you use may also lend some nuances to the flavor of your finished product, or add some wood chips of your choice.
When you want to change it up and add some other flavors, try our All Purpose Pit Rub or spice it up with this incredible Bomb Chicken recipe. If you are feeling adventurous, come up with your own dry rub and let us know how it goes!
Have some leftovers? Our Signature Smoked Chicken Salad recipe is the perfect way to repurpose them!