Cut And Smoke: Halving Your Chicken For Grilling

Smoking a whole chicken is a great way to feed a group of hungry people. However, cutting the chicken in half before smoking it can reduce the cooking time, allowing the meat to cook faster and more evenly. It also gives your guests a sizeable chunk of meat to enjoy. To cut a chicken in half, you need to remove the backbone first. Use kitchen shears to cut along both sides of the backbone. This will enable you to open the chicken up like a book. You can then remove the keel bone by making a slight cut and pressing the chicken downward, which will break the cartilage and reveal the keel bone. You can then easily pull out the keel bone and cut the chicken into two halves. After cutting, you can brine the chicken in a saltwater solution for several hours to make the meat more juicy and flavourful.

Use kitchen shears to cut along the backbone

To cut a chicken in half for smoking, you'll need to remove the backbone first. This can be done using kitchen shears. Kitchen shears will cut through chicken easily. You will need to cut along both sides of the backbone. This will enable you to open the chicken up like a book. You can then remove the keel bone by making a slight cut, pressing the chicken downward, and breaking the cartilage to reveal the keel bone. You can then easily pull out the keel bone.

Removing the keel bone will improve the final product. Don't worry if the keel bone breaks—it won't affect the smoking process. You can then cut the chicken into two halves.

Once you have cut the chicken in half, you are good to go. You may want to brine the chicken halves before smoking, to ensure they are juicy and moist. This involves placing the chicken in a saltwater solution for several hours.

Remove the keel bone

To remove the keel bone, make a small incision at the base of the chicken. Then, press the chicken downward. This will cause the cartilage to break open, revealing the keel bone. You can then easily pull out the keel bone and cut the chicken into two halves. Don't worry if the keel bone breaks; it won't affect the smoking process. Removing the keel bone will result in a better end product.

To expose the keel bone, you will need to make a slight cut at the base of the chicken. This cut should be made at the point where the two halves of the chicken meet, and it will allow you to press the chicken downward and break open the cartilage.

The keel bone is a small, thin bone that runs along the centre of the chicken's breastbone. It is attached to the breastbone by cartilage, which can be broken to expose the keel bone. By removing the keel bone, you will make it easier to cut the chicken into two clean halves.

You can use your fingers to pull out the keel bone, or you can use a small knife to help loosen it from the cartilage. Once the keel bone is removed, you can use a sharp knife or kitchen shears to cut the chicken into two halves.

Removing the keel bone is not strictly necessary, but it can improve the final presentation of your smoked chicken. It can also make it easier to cut the chicken into even halves, resulting in a more uniform appearance.

Brining the chicken

Brining your chicken is an essential step in the smoking process, as it ensures your chicken is juicy and tender. The brine adds flavour and moisture to the chicken, preventing the meat from drying out during the smoking process.

To make your brine, you will need a few basic ingredients: water, salt, and sugar. For a gallon of water, you will need half a cup of kosher salt and a cup of brown sugar. You can adjust the sugar-to-salt ratio to be equal parts if you prefer a sweeter brine. Dissolve these ingredients in the water, stirring until everything is well combined. You can also add a cup of BBQ rub to the brine for extra flavour.

Place your chicken in a large Ziploc bag or a plastic or glass bowl with a lid. Pour the brine over the chicken, ensuring it is completely covered. You can also submerge the chicken in the brine solution in a deep pot. Place a plate or another heavy item on top of the chicken to keep it fully submerged. Leave the chicken to brine in the refrigerator for at least 8-12 hours. Overnight brining is a good option, and you can also brine for up to two days for more intense flavour.

After brining, remove the chicken from the brine and pat it dry with a paper towel. You can then add additional seasonings or a rub to the chicken before smoking it.

You can also experiment with different ingredients in your brine to create unique flavours. Some popular additions include garlic, onions, black peppercorns, white wine, soy sauce, herbs, and spices. You can even use pickle juice, apple juice, or tea instead of water for a unique twist.

Applying a rub

Smoking chicken is a great way to add flavour to the meat. A chicken rub is a mixture of seasonings and spices that you massage into the meat before putting it in the smoker. The purpose of a dry rub is to flavour the meat as it smokes, so there is no need to season the chicken 24 hours in advance. However, it is recommended to let the chicken rest for at least 15 minutes after applying the rub, and longer if possible, so that the flavour has time to seep into the meat.

There are many different recipes for chicken rubs, but a basic rub typically includes paprika, black pepper, garlic powder, onion powder, brown sugar, cayenne pepper, and chilli powder. You can also add olive oil to the rub, which will help keep the chicken moist and crisp up the skin. If you want a less spicy rub, you can reduce the amount of cayenne pepper or omit it altogether. You can also add other spices and herbs to the rub to create your own unique flavour profile.

To apply the rub, use your non-dominant hand to sprinkle it over the chicken. Then, with your dominant hand, massage the rub into the chicken until it is thoroughly distributed. Make sure to get into all the nooks and crannies of the meat so that every bite is flavourful. If you are using a binder, such as mayonnaise or mustard, you can use tongs or forks to handle the chicken and keep your hands away from the rub.

If you want to keep your chicken moist during the smoking process, there are several methods you can try. One method is to baste the chicken with barbecue sauce, which will seal in moisture and create a sticky, caramelized crust. Another method is to spray the chicken with a mixture of apple cider vinegar and water, which will keep the chicken moist and complement the flavour of the meat if you are smoking it over applewood wood chips. You can also brine the chicken before applying the rub to add moisture and flavour to the meat. However, be careful not to brine for too long, or the acid in the brine can make the meat tough.

Let the chicken rest after smoking

Smoking a chicken that has been cut in half is a great way to save time and get that delicious smoky flavour. After removing the backbone with kitchen shears, opening the chicken up like a book, and removing the keel bone, your chicken will be ready for smoking.

Now, the key to letting the chicken rest after smoking is to allow the juices to redistribute and ensure the chicken is tender and juicy when served. It is recommended to rest the chicken for 15 to 20 minutes after smoking. This allows the internal temperature to even out and prevents the juices from running out when you cut into the chicken.

Some people suggest resting the chicken for a shorter time, around 10 minutes, and then applying a thin layer of BBQ sauce before letting it rest for another 10 minutes. This technique might be useful if you want to add some extra flavour to the chicken.

If you're in a hurry, you can try smoking the chicken at a higher temperature, such as 375°F, and then finishing at an even higher temperature of 425°F for the last 20 minutes. This will reduce the overall cooking time. However, smoking at a lower temperature, such as 250°F to 275°F, for a longer period is recommended to get that perfect smoky flavour and ensure the chicken is cooked evenly.

Brining the chicken before smoking can also help keep it moist and juicy. Brining involves placing the chicken in a saltwater solution for several hours, which draws the saltwater and other flavours into the meat. This technique is especially useful if you plan to smoke the chicken at a lower temperature for a longer period to ensure it stays moist.

So, to summarise, let the chicken rest for around 15 to 20 minutes after smoking to allow the juices to redistribute, and consider techniques like brining and adjusting the smoking temperature to ensure your smoked chicken is juicy and tender.

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