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Smoked Whole Chicken

  • 1 fresh whole chicken minimally processed
  •  6 tablespoons of Capitol BBQ Sweet Cider gourmet seasoning
  • 2 cups apple juice optional for baste spray


Select a 3 to 3.5 pound fresh whole chicken or parts that is all natural or minimally processed., Make the Capitol BBQ Basic Poultry Brine and follow the suggested brine times for your chicken., Spatchcock a whole chicken prior to applying the dry marinade of choice.  To spatchcock a chicken follow these instructions: using a sharp chopping knife, remove the spine; open the chicken and clean interior cavity with fresh water; then remove both left and right rib cages carefully by keeping your knife edge flat to avoid cutting into the meat; flip the chicken over., Apply the dry marinade rub under the skin and cook at 225 degrees F for approximately 1.5 to 2 hours or until the breast meat is at 170 degrees F., Remove from heat and cover loosely with tin foil on a clean surface to allow the meat to rest and the juices to be reabsorbed into the meat., Divide chicken into halves or quarters and serve with your favorite side dishes.

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