Juicy Competition-Style Smoked Chicken Halves
Half chickens are injected with a rich, savory blend, seasoned with a homemade poultry rub, slow-cooked, and slathered at the end with a tangy vinegar mop.
Servings 4
Ingredients
- 5-6 lb whole roasting chicken halved as per instructions above
- ¼ cup homemade chicken injection or injection of choice
- 2 tbsp smoked chicken rub or poultry rub of choice
- ½ cup BBQ sauce mop
Instructions
- Using poultry shears and a sharp knife, cut your whole chicken into two fully-jointed halves. (See the step-by-step guide with photos above for detailed instructions.
- Inject the chicken in several spots across the breasts, thighs, legs, and wings to distribute the flavor evenly. Then rub any leftover injection over the skin to act as a binder for your seasoning.
- Season the chicken on all sides with the poultry rub and let it sit at room temperature while you preheat the smoker.
- Preheat your smoker to 275°F.
- Once fully preheated, place your chicken on the grates with the skin-side facing upward.
- Let them smoke for 1-½ hours (or until it reaches 140°F to 145°F in the thickest part of the breast), then apply the mop sauce every 10 minutes until the chicken reaches 160°F to 163°F - approximately 20-30 minutes more.
- Remove the chicken from the grill and let rest, tented in foil, for 10-15 minutes. The carryover heat will bring the chicken safely past 165°F before carving.
Notes
Injection - If you don't have time or can't be bothered to make your own, use a store-bought injection or marinade. I’ve had great results with the entire Tony Chacheres injection line (the roasted garlic and herb one is my favorite!), as well as competition-style injections from pitmasters like Bill Purvis with Chicken Fried BBQ and Kosmos Q.
Wood -I recommend using wood (or pellets) with a milder flavor profile. Oak, hickory, and pecan are some of my favorite options for smoking chicken, but fruit woods work well. I would avoid harsher woods like mesquite when cooking in an enclosed smoker because the flavor can really overpower the chicken.
Cook time -If you have a smaller bird than the size I recommended, you will need to check the internal temperature earlier, around the one-hour mark.
