Smoked Chicken

We were given 2 Hutterite Chickens from my dad earlier this year so we wanted to make sure we really rocked them! We knew we wanted to smoke them whole so we did some practice and planning … then we nailed it! There is nothing quite like smoking a full chicken and watching all the work come to life. The chicken was cooked so beautifully that the meat was pulling back from the bone and was quite literally ‘fall off the bone’ good! HOLY COW … or I guess, Holy Chicken!

Ingredients

• 1 Whole Chicken

• 1/2 Cup Chipotle Compound Butter

• 2-4 Tbsp. Salt

• 2-4 Tbsp. Pepper

• 2-4 Tbsp. Garlic Powder

• 2-4 Tbsp. Onion Powder

• 2-3 Tbsp. Paprika

• Or replace with desired amount of our SMOKED MEAT SEASONING**

Directions

• Flip the chicken upside down, cut with scissors directly down the middle so you can lay it a little flatter on the smoker. Flip back over and stuff the compound butter in the skin on the breasts so it melts and adds amazing flavors.

• Get your smoker to around 225F degrees. Season all sides of the chicken with the above noted seasonings. Lay it on the smoker and allow it to cook for about 5 hours - what we call, LOW AND SLOW.

• Check the chicken and smoker temperature about every hour to ensure it is in track.

• When the thickest part of the chicken is at least 165F degrees, remove cut appropriately and serve with your favorite side dishes.

• We opted to used the chipotle butter for some corn on the cobb and also served it with potatoes and green beans … pefection.