Transforming Chicken In A Barrel Smoker: Easy Tricks

Smoking chicken in a barrel smoker is a great way to cook chicken with minimal effort. The Pit Barrel Cooker is a popular choice for smoking chicken, as it can cook up to 12 chicken halves or 2 whole chickens at once. To get started, light your smoker according to the instructions and prepare your chicken by coating it with olive oil and your desired seasoning or rub. Then, hang your chicken in the smoker and cook for about 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat. For crispier skin, crack the lid of the smoker for the last 20 minutes of cooking.

How to get the best flavour from your chicken

To get the best flavour from your chicken, you can use a barrel smoker. The Pit Barrel Cooker is a popular option, as it has a unique 360-degree heat dynamic technology that ensures your chicken is cooked to perfection. It also has a higher temperature range of 275-310º F, which means your chicken will be ready in just 2-3 hours.

To prepare your chicken, first, pat it dry with paper towels and rub it all over with olive oil. This creates a sticky surface that helps the seasoning stick to the chicken. You can use a basting brush to spread the oil evenly. Then, season the chicken generously with your desired rub. You can use a ready-made rub like Jeff's Original Rub and Texas-style rub, or make your own with spices like cumin, smoked paprika, ground mustard, black pepper, and cayenne pepper.

When your chicken is ready, light your barrel smoker according to the instructions. If you're using the Pit Barrel Cooker, you'll need to add charcoal and light it. Once the charcoal is lit and glowing white, add several chunks of your chosen smoking wood, such as mesquite or hickory, on top of the charcoal. This will give your chicken a wonderful smoky flavour.

Now, it's time to hang your chicken in the barrel smoker. Place a hook through the centre of the thickest end of each breast, about 2-3 inches from the end, and through the upper portion of the ribs. You can hang up to 12 chicken halves or 6 whole chickens in a standard-sized barrel smoker. Make sure to leave some space between each chicken. If you're cooking chicken halves, you can also place them on the grate, but be careful not to overcook the underside.

Finally, let your chicken cook for about 2 hours or until it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast or thigh. You can also cook it to a higher temperature of 170°F-175°F for a more well-done result. Once it's ready, remove the chicken from the smoker, cover it lightly with tinfoil, and let it rest for about 5 minutes before carving and serving.

Preparing the chicken

Next, coat all sides of each chicken half with a light layer of olive oil. You can use your hands or a basting brush for this. The oil creates a sticky surface that helps the seasoning stick to the chicken. After applying the oil, season the chicken generously. You can use a rub or your own choice of seasonings. Just be mindful of the salt content—if your seasoning is high in salt, use less of it.

Once the chicken is seasoned, you can hang it in the smoker. You can use hooks to hang the chicken, but some people find that netting or trussing the bird with butcher's twine works better. If using hooks, push them through the centre of the thickest end of each breast, about 2-3 inches from the end, and then through the upper portion of the ribs. Hang the chicken from the rods in the barrel smoker, leaving space between each piece.

Preparing the smoker

Once the smoker is lit, you can prepare the chicken. Unwrap the chicken and place it on a cutting board breast-side-up. Remove the neck and giblet bag if they are present. You can then split the chicken in half by cutting down through the spine. Coat all sides of each chicken half with olive oil, and then season generously.

Now you can hang the chicken in the smoker. Place a hook through the centre of the thickest end of each breast, and through the upper portion of the ribs. Hang the chicken halves from the rods in the smoker, leaving space between each. You can also add a temperature probe to the thickest part of the breast to monitor the temperature.

Cooking the chicken

Cooking chicken in a barrel smoker is a great way to add flavour and impress your guests. The process is simple, but there are a few key steps to follow to ensure your chicken is cooked to perfection.

First, prepare your chicken. Remove the chicken from its packaging and any giblets, and place it breast-side-up on a cutting board. You can then choose to split the chicken in half by cutting down through the spine, or keep it whole and truss it with a wet trussing string to prevent it from drying out and to keep it secure while hanging. Pat the chicken dry with paper towels and rub it with olive oil. You can also add your chosen seasoning at this point, making sure to cover all areas, including under the wings and legs, and even the inside cavity if you wish.

Next, prepare your barrel smoker. Preheat your smoker to 275°F (135°C). You can use charcoal and add several chunks of wood, such as mesquite or hickory, to create smoke and enhance the flavour.

Now it's time to hang your chicken. Place hooks through the thickest part of the breast and under the wing, securing them in the same direction. Hang the chicken over the bars at the top of the barrel, leaving space between each bird if cooking multiple chickens.

Finally, cook your chicken. Depending on the size of your chicken, it should take around 2 hours to cook. You can check the temperature with a meat probe, aiming for 165°F (74°C) in the thickest part of the breast or thigh. If you are cooking a larger chicken, you may need to increase the cooking time. Once cooked, remove the chicken from the smoker, cover it lightly with tinfoil, and let it rest for 5-10 minutes before carving and serving.

There you have it! A delicious, smoky, and juicy chicken cooked to perfection in your barrel smoker.

Resting and serving the chicken

Resting the chicken is an important step in the cooking process. It lets the juices redistribute and ensures the chicken is moist and tender. The chicken should rest for at least 10 minutes, and up to 20 minutes, before carving and serving. You can wrap the chicken in foil during the resting process to help retain heat and moisture.

While the chicken rests, you can prepare any sides or sauces to serve with it. Smoked chicken pairs well with mac and cheese, coleslaw, potatoes, and a drizzle of Alabama white sauce. It can also be served with BBQ sauce, a side salad, or grilled vegetables. If you have leftovers, smoked chicken is perfect for chicken salads, pasta bakes, pies, or sandwiches.

To carve the chicken, use a sharp knife to slice through the meat, separating the breasts, thighs, and legs. Be sure to remove any remaining bones or cartilage before serving. You can also shred the meat with your hands or a fork if you prefer pulled chicken.

When serving the chicken, arrange the carved pieces on a platter or individual plates. Drizzle with any juices that have accumulated during resting for extra moisture and flavour. Garnish with fresh herbs such as parsley or thyme for added colour and flavour. Serve alongside your chosen sides and sauces, and enjoy!

Frequently asked questions