Here's an easy barbecued chicken that requires no attention to the cooker's temperature. It's a good choice for your first cook in a new Weber Smokey Mountain Cooker.
Click on any of the pictures to view a larger image.
What You'll Need For This Recipe
Choose The Smoke Wood
Each smoke wood chunk should be small, for example 3" x 2" x 2" or similar.
Use three chunks of oak, apple, cherry, or other mild fruit wood. As an alternative, you can use two chunks of any of these and one chunk of hickory.
If fruit wood is not available, use only two chunks of hickory, but be aware that some people find it overpowering when used alone.
Do not use mesquite for this recipe.
There is no need to soak the wood or remove the bark before use.
Learn More Later: All About Smoke Woods
Prepare The Rub
Mix up a batch of this dry rub.
Prepare The Chicken
Remove the backbone from each chicken and split into two halves:
Pat the chicken dry with paper towels.
Sprinkle a moderate amount of rub on both sides of the chicken halves.
Fire The Cooker
Light a full Weber chimney starter of Kingsford charcoal briquettes:
Spread the hot coals evenly over the charcoal grate (Photo 6).
Measure another 1/2 chimney of unlit briquettes and spread them evenly over the hot coals (Photo 7).
When all the briquettes are covered with gray ash, place the smoke wood chunks on top of the coals (Photo 8).
Now assemble the cooker:
You're now ready to cook!
Barbecue The Chicken
Arrange the chicken skin-side up on the grate and put the lid in place.
Set the lid vent and the three bottom vents 100% open and leave them that way throughout the entire cooking process.
You'll see a lot of smoke coming out of the lid vent and maybe from around the lid and access door. This is completely normal and will eventually subside.
Cook the chicken for 45 minutes. No peeking allowed!
When you hit the 45 minute mark, remove the lid, quickly brush the skin with a thin coat of your favorite barbecue sauce, and replace the lid.
Cook for another 15 minutes and then check the internal meat temperature using an instant-read thermometer. The chicken is done when it measures about 160°F in the thickest part of the breast and about 170°F in the thigh.
Crisp The Skin
As a final step, crisp the chicken skin directly over the hot coals:
Serve the chicken immediately with extra barbecue sauce on the side.
More Chicken Links On TVWB
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