Sophie Bennett
Smoking a whole chicken is easy and requires little monitoring, but cutting it in half before smoking can reduce the cooking time and make it easier to serve. To split a chicken in half, you can use kitchen shears to cut along both sides of the backbone, then open the chicken up and remove the keel bone by pressing down on either side of it and pulling it out. You can then cut down the centre of the breast to create two halves. It's important to place the chicken halves skin-side up on the smoker racks, and a generous rub of seasoning prior to smoking is recommended to infuse flavour into the meat.
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What You'll Learn
Cutting the chicken in half
Cutting a chicken in half to smoke is a straightforward process. First, you must pat the chicken dry using paper towels, then place it on a cutting board with the breasts facing down. Use a pair of kitchen shears to cut just to the right of the backbone, moving down the length of the bone until the chicken is split. You can then remove the backbone by cutting down the opposite side of the bone. It is recommended that you save the backbone for stock.
With the backbone removed, you can now spread the chicken open. Locate the wishbone at the back of the chicken and make small cuts just to the outside of it, following the line of the ribcage to separate the breast and leg quarter. Once the chicken is removed from the rib cage, cut the skin and separate the two halves. Repeat this process for the other side of the chicken, and you will be left with two semi-deboned halves.
Some people like to remove the keel bone, which can be done by sliding your fingers along both sides of it, pressing down to break the membrane. Pull up on the keel bone to remove it. If it breaks, this is not a problem.
You can also crack the breastplate to serve the chicken spatchcock-style, or even semi-debone the chicken to make it easier to eat and serve. This involves removing the bones around the rib cage, although this is not necessary.
Before smoking, you can apply a rub of seasoning to the chicken halves, which will infuse into the meat along with the smoke. You can also spread a little oil or melted butter on the skin before rubbing on the seasoning to help it stick.
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Removing the backbone
To split a chicken in half to smoke, the first step is to remove the backbone. To do this, you will need a pair of kitchen shears or a sharp knife.
Start by placing the chicken breast-side down on a cutting board. Locate the backbone, which runs down the centre of the chicken, and use your shears or knife to cut along one side of it. Then, cut along the other side of the backbone to fully remove it. You can save the backbone for stock or soup if you like.
Once the backbone is removed, spread the chicken open like a book. You can now proceed to the next steps of your smoked chicken recipe, such as removing the keel bone or wishbone, or cutting the chicken in half through the centre of the breast.
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Brining the chicken
Brining a chicken is a simple process that will ensure your chicken is tender and juicy. It is a great way to prepare your chicken before smoking, grilling, baking, or frying it.
A basic brine is made up of water and salt, with sugar and herbs added for extra flavour. For a basic brine, you can use a ratio of 4 quarts of hot water to 1 cup of kosher salt. If you are using table salt, you will need 3/4 cups for 4 quarts of water. Whisk the solution until the salt dissolves. You can then add sugar, peppercorns, garlic, rosemary, and lemon peel.
You can also experiment with different ingredients to add flavour. Some options include white wine, soy sauce, Tabasco sauce, garlic, onions, black peppercorns, pickle juice, apple juice, or various herbs and spices.
Once you have assembled all your ingredients, you are ready to brine the chicken. Dissolve the sugar and salt in the water, and then submerge the chicken fully in the brine. Place a heavy item on top of the chicken to ensure it is fully submerged. Place the chicken in the refrigerator and let it brine for at least 8-12 hours. You can also brine the chicken for up to 24 hours if you want to leave it overnight.
After brining, remove the chicken from the brine and pat it dry with a paper towel. You can then season the chicken with your favourite dry rub or seasoning.
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Applying the rub
Smoking a chicken is a great way to infuse it with flavour and keep the meat moist and tender. A rub is a mixture of seasonings and spices, such as paprika, black pepper, garlic powder, onion powder, brown sugar, cayenne pepper, and chili powder. 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 rub sit on the chicken for at least 30 minutes before cooking to allow the salt and spices to start working their way into the meat.
There are a few techniques for applying the rub to the chicken. One method is to season one side of the chicken, wait for at least 15 minutes, and then season the other side. This allows the salt in the rub to draw out moisture from the chicken, turning the rub into a paste that adheres better to the meat. Another technique is to apply the rub underneath the chicken skin, especially if you are smoking chicken leg quarters or other cuts where you will be discarding the skin.
You can also use a binder to help the rub adhere to the chicken. Some options for binders include olive oil, vegetable oil, mayonnaise, mustard, or butter. If using oil, it is recommended to add it to the rub right before using, as the rub can be made and stored up to 3 weeks in advance without the oil. You can also brine the chicken before applying the rub to help keep it moist during smoking. To brine, you can soak the chicken in water or use a spiced dry brine, or rub the chicken with butter or mayonnaise before applying the rub.
Once you have prepared your chicken and applied the rub, it is ready to be cooked on a smoker or grill. You can use any kind of wood chips or pellets, such as applewood or cherry wood chips, or hickory and mesquite wood in a pinch. Smoking the chicken will add a burst of flavour and is a great way to cook this versatile meat.
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Smoking the chicken
Now, open the chicken and locate the wishbone. Make small cuts just outside of the wishbone, following the ribcage to separate the breast and leg quarter. Repeat this process for the other half of the chicken. Once the chicken is removed from the rib cage, cut the skin to fully separate the two halves.
Next, rub the chicken halves with oil and season generously. You can use a variety of seasonings, such as salt, pepper, garlic, onion powder, cayenne pepper, chipotle powder, smoked paprika, oregano, thyme, parsley, or brown sugar. You can also try brining the chicken by placing it in a saltwater solution for several hours before smoking to make it juicier and more moist.
Place the seasoned chicken halves, skin side up, on the smoker racks. Smoke the chicken over indirect heat for about 1.5 hours or until the internal temperature in the breast reaches 140°F. Then, flip the chicken and transfer it to direct heat. Smoke for another 10 minutes, flip again, and continue smoking until the internal temperature in the breast reaches 160°F and 185°F in the legs/thighs.
Finally, remove the chicken from the smoker and let it rest for about 10 minutes. You can then cut it into serving pieces and serve with your favorite side dish. Smoking a chicken usually takes around 1.5-2.5 hours, depending on the weight of the bird and the temperature of your smoker.
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Frequently asked questions
To split a chicken in half to smoke, first pat the chicken dry and place it breasts-down on a cutting board. Use a kitchen shear to cut to the right of the backbone until the chicken is split, then remove the backbone by cutting down the opposite side of the bone. Save the backbone for stock. Next, spread the chicken open and find the wishbone. Make small cuts just outside of the wishbone, following along the ribcage to separate the breast and leg quarter. Finally, cut the skin and fully separate the half chicken, then repeat the process for the other half.
The ideal temperature for smoking chicken is between 250°F and 300°F. If you want to crisp up the skin, you can increase the temperature to 325°F or higher.
Smoking a chicken at 250°F-300°F will take around 2-3 hours, but the time will vary depending on the size of the bird. It is best to monitor the internal temperature of the bird to determine doneness, rather than relying solely on time. The chicken will be fully cooked when the internal temperature reaches 165°F in the breast and 175°F-185°F in the thigh/leg.
