Smoked Split Chicken...
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Smoked Split Chicken "Bone In"
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I made a chicken wing sauce and coated each half.
Next, I coated with Weber's "Kickin' Chicken" rub.
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I placed both halves on the same rack skin side down.
This will help keep the juices in your chicken.
PS: Make sure to spray the racks with a non-stick spray before placing the chicken.
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I then placed the Chicken & Rack on the second rest from the top.
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This was about one hour into the smoke.
At this point I begun basting the chicken halves with apple juice only and will do so once every hour.
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Heat Diverter
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Around 4 hours in at this point and I will remove the chicken once it reached 165 degree.
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I flipped the Chicken over and will continue to smoke until the IT reaches 165 Degree.
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The half chickens are also done and have a nice, smoky color.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs615.snc4/59496_113086282083128_100001452716818_94071_2086890_n.jpg)
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Plated!!
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Let's eat!
Looks good SS.
Ok, I gotta ask.....
It took 4 hours for 2 halves....(?) i.e. one chicken
I just tried to smoke 12 halves in my 6-rack.
How long to do think it should take?
I will tell you how long it took mine but I want to hear your answer first.
Maybe my smoker ain't broke after all......
Thanks!
Nuttin broken there my friend. Looks very tasty!
Hey Smokeville,
Not really sure about 12 halves or the 6-rack, the must I've done in one smoker is 6 halves and it took me about 5-1/2 maybe 6 hours until the IT reached 165 degree.
This one actually took 5 hrs. I flipped it at 4hrs and cooked about another one but I continued basting.
Well, I've done 8 3lb whole chickens in my 4-rack OBS and they took about 6 hours (I think).
Yesterday I split 6 4lb chickens and put them in the 6-rack at 9am. They were still going at 8pm. Then I put them in the oven to get the IT to 165F. My thinking was that split would take a lot less time and I thought they would be done around 3...
Quote from: Smokeville on September 10, 2010, 05:21:12 AM
Well, I've done 8 3lb whole chickens in my 4-rack OBS and they took about 6 hours (I think).
Yesterday I split 6 4lb chickens and put them in the 6-rack at 9am. They were still going at 8pm. Then I put them in the oven to get the IT to 165F. My thinking was that split would take a lot less time and I thought they would be done around 3...
What temp did you have your smoker at? I did mine around 220 degree. I don't even open the door, once started, for a lease 2+.
They really should take about the same amount of time as the whole. Maybe a little quicker. That just seems way to long of time to get to 165f.
I'm actually doing six halves on my Bradley and two dozen legs & thighs each on my Green Egg again early tomorrow morning so that daughter will have to sell along with 4 butts that I will put on at or around 2pm today.
I can let you know how the chicken worked out again but I thinking 5-6hrs at the most.
Yeah, let me know..... I did have both smokers running with pork butt in the OBS. I wondered if it was a power issue but nothing much changed when the pork was ready to hit the oven and I turned off the OBS.
I suspect I probably opened the door too many times too often to swap the racks around.
Rich
Looks Good SS!!