A simple recipe using the whole bird, Oak & Hickory Lump Charcoal and Pecan chunks, for a tasty & mild smoky flavor.
Watch the video for a demonstration.
Garnish
Allow chicken to come to temp 1 hour before ready to cook, pat dry, check the internal cavity, and remove the gizzards and neck bone.
Rub the chicken under the skin and all over with butter
Liberally season with rotisserie and chicken rub making sure to sprinkle inside the cavity and under the skin.
Arrange the chicken on a cupcake tin or on a wire rack on a rimmed baking sheet.
Preheat smoker to 350. We used Cowboy Oak & Hickory Lump Charcoal with Cowboy Charcoal Pecan Chunks Add a small 3x5’ pan with beer over the cooler side of the grill.
Place the grill grates back on the grill.
Cook for 90 minutes or until chicken temps 165 at the meatiest part.
Allow resting 20 minutes before slicing.
Cowboy® 100% All Natural Pecan Wood Chunks produce a smoky aroma similar to hickory, but adds a sweeter flavor to your grilled foods. While they're often used to cook heavier meats like beef or lamb, it also pairs well with pork. When mixed with other woods, it can be the perfect complement to lighter foods such as poultry and vegetables.
Cowboy Hardwood Lump Charcoal lights quickly and burns long. It’s a favorite for barbecue fans because of the authentic smoky flavor it gives to your meals.
Cowboy Oak & Hickory Hardwood Lump Charcoal is made from one ingredient - wood. Made in the USA, we use only the highest quality oak and hickory hardwoods.
