Smoked Split Chicken...

[SouthernSmoked]

Smoked Split Chicken...


Smoked Split Chicken "Bone In"


I made a chicken wing sauce and coated each half.
Next, I coated with Weber's "Kickin' Chicken" rub.


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.


I then placed the Chicken & Rack on the second rest from the top.


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.


Heat Diverter




Around 4 hours in at this point and I will remove the chicken once it reached 165 degree.




I flipped the Chicken over and will continue to smoke until the IT reaches 165 Degree.


The half chickens are also done and have a nice, smoky color.




Plated!!


Let's eat!

[FLBentRider]

Looks good SS.

[Smokeville]

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!

[Smokin Soon]

Nuttin broken there my friend. Looks very tasty!

[SouthernSmoked]

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.

[Smokeville]

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...

[SouthernSmoked]

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.

[Smokeville]

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

[Smoking Rebel]

Looks Good SS!!