1 whole chicken
Salt
Pepper
Your favorite Barbecue Seasoning/Rub
Blended Hardwood Pellets
- Pat chicken dry.
- Sprinkle salt, pepper and bbq rub all over. Inside, top, bottom etc.,
- Place on wire wrack on sheet pan and put in the refrigerator for one hour.
- Check your hardwood pellets are in the hopper and then warm up your smoker to 225 degrees.
- Remove chicken and rack to the smoker, furthest away from heat source.
- Leave uncovered, close lid.
- Smoke for 2 hours, until internal temperature is about 120 degrees.
- Increase smoker temperature to 350 degrees and continue smoking for 45 min to an hour until temperature gets to 160.
- Remove and let rest 30 minutes before cutting.
You know this looks and tastes so good, I would love to take credit for this! But I can’t…my husband is the man behind the smoking recipes all I did was hand him a beer. 😉
-Angie