smoked whole chicken meat church

This cook took 1:40 for a 5.5 lb bird. So to get that crispy skin, after 45 minutes increase the temperature in the smoker up to 350-400F. Have a favorite chicken rub? Bring the brine to a boil, stir, and then remove from the heat and let the brine come down to room temp. A spatchcocked chicken will usually cook more evenly, and in a shorter period of time. Instructions. I pull\shred that meat to use in the dip. Use a fruit wood when smoking for best flavor. Once the chicken probes 165F, remove from the smoker and place on a cutting board. ry to pick a rub with a little lower salt content, since you've already put some salt on the bird. Place the whole chicken in the brine. In a large sauce pan combine 12 ounces of beer, a couple tablespoons of kosher salt, a little brown sugar, and two cups of water. Type: Smoked Meat Servings: 6 Servings Calories: 412kcal Author: Will Cost: 10 Ingredients 5 lb roaster chicken (giblets removed) Seasoning Rub 1 tablespoon brown sugar 1 tbsp black pepper 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon onion powder 2 teaspoon sea salt teaspoon cayenne pepper Equipment Pellet Smoker Poultry Shears 0:23 Options for Preparing a Whole Chicken1:30 How to Season Whole Chicken 2:20 Grill Temperature Options2:42 How to Cook a Whole Chicken2:55 Cooking Times3:19 Internal Temperature3:46 How to Cut Whole ChickenFollow us on social:Instagram: https://www.instagram.com/traegergrills/Facebook: https://www.facebook.com/TraegerPelletGrillsPinterest: https://www.pinterest.com/traegergrills/Twitter: https://twitter.com/traegergrillsShop Now: https://www.traegergrills.comFind a Dealer: https://www.traegergrills.com/dealers Turning the heat up is what gives it a nice crisp skin, rather than a rubbery skin you find if smoked low and slow the entire time. Removing by 160 will keep it from drying out. Spatchcock chicken by placing the breast down on a work surface. To brine the chicken, grab a bucket big enough to submerge the chicken(s) fully in water, such as a 5 gallon bucket commonly found at Lowes or Home Depot. 1. There is no need to cook at a low temperature with a grill. I recommend that if you are going to fire up the smoker, drink some beer, and make a day out of smoking a chicken. This is the easiest part of the whole experience. We used hickory wood for this cook, but mesquite and pecan would be good choices as well. A whole Beef weighs about 450 lbs final weight. My favorite they have for chickens are their Honey Hog and VooDoo. Then we pulled and shredded that meat to create our 2 cups that we needed. If you love smoked chicken, keep reading. If you wrap the chicken you will not get a nice smoke flavor and the skin will NOT turn out crispy. The acidity pairs great with BBQ and the mayo acts as a moisture barrier especially. orange juice concentrate 8 whole peeled garlic cloves (smashed or crushed with a knife) 4 tbsp. Of course we chose to smoke a chicken that we seasoned with The Gospel for ~1 hour at 425. After the chicken has cooked, make sure you let it rest under loosely tented foil for about ten minutes. Use this popup to embed a mailing list sign up form. If your smoker uses a water pan, leave it dry. Check out my smoked chicken tenders. A tried and true timeless recipe used by chefs. Spatchcocked Chicken. Once finished, rinse with cool fresh water. This whole chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor. It's time to cook up a smoky and juicy whole chicken for your next BBQ. It's going to give you a pepper punch that is glorious on smoked yard bird. Please read my. It's easy to follow, and produces great results! Our Black Angus Choice beef is available in whole, half and quarter portions. You can overcome this challenge by brining your chicken for 6-12 hours. This cook took 1:40 for a 5.5 lb bird. Your email address will not be published. Tie the legs together with butcher twine. Combine the brine ingredients in a large container and soak the breasts in the brine mix for 6 hours or overnight. Get it to a steady temperature of 225 degrees F. Your email address will not be published. Traeger Pitmaster Matt Pittman walks you through how to BBQ a whole chicken that the entire family will rave about. Simply cook hot and fast until the bird is finished. The smoked whole chicken is ready when theinternal temp of the chicken thigh AND the breast is 165 degrees. You worked hard for that crispy skin, let's keep it that way! Once the smoker temperature has leveled at 225 Fahrenheit, place the whole chicken directly on the grill grates breast side up. Beyond the smoker, I love to travel, learn about new cuisines, and incorporation those traditions into my cooking. One of the easiest things to make on a pellet grill is a whole chicken. Sure, they are quick and easy, but you can't flavor them the way you want and you definitely DON'T get the smoke flavor of this recipe! This will help keep the chickens moist while cooking, but is not required. . Insert temperature probes. Coat with olive oil or butter. whole chicken made easy on a pellet grill by the master himself. Watch this YouTube video at the top of this recipe for a great tutorial on this method. Smoke Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh. My name is Will and I live in Colorado with my beautiful wife. An inexpensive charcoal grill and one I love cooking with is the classic Weber Kettle Grill. Prepare your smoker at a temperature of 300 degrees. Making your own chicken is SO much better than the roasters you find already cooked at the grocery store. "The higher the temperature, the crispier the skin," says Matt Pittman of Meat Church BBQ. I went with hickory to maximize flavor. Let the Chicken Rest! Maintain the smoker temperature at 375 and cook the chicken to an internal temperature of at least 165. Pop off the wings one at a time using a knife. If you followed all the steps I outlined above your smoked whole chicken will be delicious! In a pot combine brine ingredients and heat to boiling. Parsley and rosemary are also great to sprinkle onto the chicken before cooking. Using a propane grill or charcoal grill is another great way to get that extra flavor over cooking a chicken in the oven. Please read my privacy policy. Waxahachie Texas Alternatively you could buy a rotisserie chicken. Though it takes a little more attention than a pellet smoker, this produces amazing flavored meat. Optional Alabama White BBQ SauceDunk the chicken into Alabama White Sauce as soon as it comes off the pit. Dont forget to get the cavity of the chicken as dry as possible too! Pop the leg off. This technique will allow the chicken to lay flat which allows it to cook more evenly, presents better and is easier to carve. If you want you can stuff the cavity of the bird with lemon, onion, and garlic, but its not necessary. Add a few cups of water to the brine to make sure the whole chicken is completely covered. Check out how incredible this chicken turned out on the Rambler. Traeger Whole Smoked Chicken By Traeger Kitchen (0) Wrap your next poultry cook with a little smoke. Set your smoker up to cook at 225 degrees, and place the bird in the smoker. POS and Ecommerce by Shopify. Turn up temperature to 375-400F and cook until the internal temperature is 165F when checked with an instant read thermometer, about another 45 minutes. Remove the chicken when it reaches 160 degrees internal temp in the deepest part of the breast using your Instant Read Thermometer. Don't bother removing the chicken while you increase the temperature, simply leave them in the smoker. Alternatively use it as a simple call to action with a link to a product or a page. You only pay for what you are going to take home and eat. Top with the optional cheese and garnish. Once youve acquired your chicken, its time for a little bit of prep work. By clicking enter you are verifying that you are old enough to consume alcohol. Or a smoker temperature of 375F for about 20-25 minutes a pound. If you are going to smoke low and slow at 225F the entire time, plan on 3-5 hours. Remove the chicken from the brine and rinse with fresh cold water. As mentioned above, this smoked whole chicken will be cooked low and slow for a little while to impart a great smoke flavor before turning the heat up and finishing it HOT. After the bird has cooked for an hour at 225 turn the temperature up to 275 to finish. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! The cooking time for a smoked whole chicken will depend on how you've prepared it, the temperature you've set, and the final product you're looking for. Mix all ingredients in a large mixing bowl. We carry a limited selection of frozen lamb from Australia, frozen ground buffalo from Colorado and beef bones for bone broth. The best temperature to smoke chicken is about 300 F. However, anywhere between 275 F and 350 F is okay for chicken. 2 cups shredded cooked chicken (We smoked a whole chicken seasoned with Meat Church, Handful cilantro or green onions, chopped, 1/2 cup blue cheese (sub you fav shredded cheese). After 12 hours in the brine, remove the chicken from the bucket, and pat dry with paper towels. Smoke for 45 minutes to impart that great smoke flavor into the whole chickens. If you're looking for other ways to prepare a whole chicken, be sure to check out my spatchcock chicken recipe! There are countless smoked whole chicken recipes, and this is one of my favorites. 75165 United States, 2022, Meat Church This is a Texas style chicken season with our beef rub. Required fields are marked *. 205 S. College St. Use it to brine a whole chicken or chicken breast, wings, thighs or drumsticks. I've been bbqing all year and looking forward to it again this weekend! If the giblets are still in the cavity of the chicken, remove them. The smoked whole chicken is ready when the internal temp of the chicken thigh AND the breast is 165 degrees. 400 degrees F for 40-50 minutes, or until internal temperature reaches 165 . Low and slow to impart that smoke flavor then finish it HOT and fast! Increase Temperature of Grill: Then, after one hour, increase temperature of the smoker to 350 - 375 degrees, and leave until the internal temperature of the thickest part of the bird reads 160 - 165 degrees (this is going to allow the skin to get crispy). We DON'T want that! Remove giblets from inside of roaster chicken and rinse bird with fresh water. Waxahachie Texas In this great big world of ours, the little things are often overlooked. Here are my favorite sides to pair this whole chicken with. Now that you've got your chicken and rub ready, it's time for some smoking! Like I always say..do as you teach your kids. Here are a few that Id recommend if youre looking for a good place to start: After you get the chicken seasoned, its time to start cooking! KOCH'S TURKEY FARM WAS GAP (GLOBAL ANIMAL PARTNERSHIP) APPROVED A YEAR LATER. You might as well grab two chickens and smoke two at the same time. Place the whole chicken on your preheated smoker. Ice cubes can be added to speed up the cooling process. The meat comes off better when it's warm. Serve with tortilla or thick cut chips because this is going to be a heavy bite! sage (put in after boiling) Garlic, lemon, apple, rosemary, thyme, carrots, onions, celery, and sage are all commonly used in poultry brines, but the list doesn't stop there. Pre-heat your smoker to 225F with a fruit wood such as cherry or apple. Place the chicken either directly on the grill grates or on a stainless steel cooling rack. Lay chicken directly on grill rack breast side up and smoke for 45 minutes. Use a good thermometer and smoke the chicken until it reaches an internal temperature of 165 F on the breast and 175 F on the thigh. There are plenty of options when it comes to a good rub to use on your whole chicken. Prepare your smoker at a temperature of 350 degrees. Add rub generously to the outside of the skin. Pre-heat your smoker to 225F with a fruit wood such as cherry or apple. Dry chicken with paper towels and tie the legs together with butcher twine. Learn how your comment data is processed. Hi! Wood pellet smokers are an easy and great way to impart fantastic smoke flavor and are extremely easy to use. 3. Place bucket in your refrigerator and brine for at least 4 hours, if not overnight. Cut right down the middle, slightly to the side of the backbone. Brine chicken for 4-24 hours in a wet brine or simply rinse with fresh water. A traditional offset smoker is another great smoker to use. They operate on wood pellets and hold a very steady temperature just like an oven. Cook times will vary depending on weight. Insert your knife between the body of the chicken and the leg. Mix paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt together in a large mixing bowl with a fork until thoroughly combined. Make sure you don't smoke the bird too long; otherwise, you'll get a dry chicken. At a smoking temperature of 250F this will be about 30-45 minutes a pound. You can load it up with smoked chicken and you have yourself a hearty dip for tailgating! Smoked Whole Chicken typically takes about 35 minutes per pound using the method I outlined above. Cook times will vary depending on weight. www.smokingmeatforums.com. 2. Before starting the smoker or seasoning the chicken, we need to brine these bad boys to make sure our finished smoked chicken is tender and juicy. I like my whole chickens to brine for 12 hours, but you will experience a juicier cook if you let the chicken brine for as little as 3 hours. You can continue to smoke the chicken at this low temperature until it probes an internal temperature of 165F, but keep in mind that the skin will turn out rubbery instead of crispy. It's time to cook up a smoky and juicy smoked whole chicken for your next BBQ or family dinner. This helps the bird cook evenly and prevents the breast meat from drying out faster than the legs and thighs. Don't knock this sauce until you have tried it! Sign up for the newsletter to be the first to know of future BBQ classes. Let the chicken rest for 10 - 15 minutes and the sauce will thin out. Fully submerge the chicken in a brine bucket or something similar. I dont usually eat the skin on smoked chicken. Take a few hours to brine the chicken, then it's stuffed with some onion, garlic, and lemon, and finally, rubbed with delicious chicken dry rub. Sign up for the newsletter to be the first to know of future BBQ classes. Once the smoker temperature has leveled at 225 Fahrenheit, place the whole chicken directly on the grill grates breast side up. There's a lot to be said for the little things in life. Baste with melted butter a couple times during the cook. No. We are not picky on wood or pellet types for this cook at is not in the smoker long. Now that we have the chicken brined, dried, and seasoned; it's time to fire up those smokers and get to the fun part! After bringing to a low boil, stir pot until all ingredients are dissolved into the water. These can get very hot (which is great for cooking chicken) and are normally less expensive than a pellet smoker. Smoked Whole Chicken typically takes about 35 minutes per pound using the method I outlined above. You are certainly able to replace with whatever rub you love. Print Shop Ingredients Prep Time 10 Minutes Cook Time 3 Hours Pellets Mesquite Ingredients After the chicken has cooked, make sure you let it rest under loosely tented foil for about ten minutes. Cut all the way through. Whole chicken is the cheapest way to buy chicken and smoking it adds a great layer of flavor depth to the dip. http://bit.ly/smokedbuffalochickendipvideo. Then its time to prepare your chicken brine. Print Recipe Course Main Course Cuisine American Keyword bone-in chicken, chicken, whole chicken Prep Time 30 minutes I love to hunt, fish, & make jerky. Meat Church How To YouTube Video:http://bit.ly/smokedbuffalochickendipvideo. Remove from heat and allow to cool. Add chicken(s) to the 5 gallon bucket and pour the cooled brine water over the chickens until they are fully submerged. By clicking enter you are verifying that you are old enough to consume alcohol. Optional: wrap the breasts in bacon and hold in place with toothpicks. No worrying about temp spikes or dips with one of these bad boys. Smoke for 45 minutes to impart that great smoke flavor into the whole chickens. Ingredients 2 cups shredded cooked chicken (We smoked a whole chicken seasoned with Meat Church, Holy Gospel , The Gospel or Holy Voodoo then pull the meat off the bones) 1 package (8 oz) cream cheese, softened 1/2 cup Buffalo wing sauce 1/2 cup ranch dressing Optional Garnish Handful cilantro or green onions, chopped Quarters, Half and Whole Beef. This post may contain affiliate links. Thanks for sharing this! That's why we do our best to get every little thing right, from the ingredients we source to the way we handcraft every product. Apple juice or a 50:50 apple cider/water mixture works great! A smoked chicken brine recipe for flavorful and extra juicy meat. After smoking a whole chicken, it will become the ONLY way you will cook a yard bird from now on. Please note, comments must be approved before they are published. If using meat for sandwiches, tear the meat off the bones when the chicken is still warm. Pat the whole chickens dry with paper towels making sure to get around the legs and under any skin. Prepare the chickenI prefer to spatchcock my chicken. Please note, comments must be approved before they are published. Count on one 4-5lb roaster chicken serving 4-6 people. I start by smoking a whole chicken seasoned with The Gospel for ~1 hour at 425. Rub the entire chicken with olive oil or softened butter, outside and underneath the skin. Season liberally with SPG (salt, fresh ground black pepper, & garlic powder). The smoked whole chicken is ready when the, Let the chicken rest for ten minutes before slicing and serving, The Best Smoked Buffalo Chicken Dip Recipe, bbq chicken, smoked whole chicken, traeger chicken, Giblets Removed - Free Range Organic if possible. Remove the chicken from the bucket, and pat it dry with paper towels. Spread the legs out and tuck the wings under to keep them in place. 0:23 options for preparing a whole chicken 1:30 how to season whole chicken 2:20 grill temperature options 2:42 how to. The chicken will . Repeat on the other side. Smoked Chicken with Alabama White Sauce Alabama White Sauce was made famous by Big Bob Gibson's in Decatur, Al. I try to always wear disposable gloves when I'm handling raw meat - they're cheap, and it gives me peace of mind knowing that I don't have raw chicken all over my hands Now that the chicken has brined, its time to add the rub. This gives the juices in the meat time to redistribute, and minimize the chances of having dry meat. 205 S. College St. They both WILL definitely get eaten! Copyright 2022 Smoked Meat Sunday on the Seasoned Pro Theme, If the giblets are still in the cavity of the chicken, remove them, Prepare the brine using all of the brine ingredients in a brine bucket. One of the challenges many people face when they make a smoked chicken is dry meat. Use it! Season the chicken liberally on all sides with our Holy Cow. Place the chicken in a large resealable bag and pour in your desired marinade. Looking for a weeknight chicken recipe? 1/2 cup applewood-smoked salt 2 cups brown sugar 16 oz. Meat Church How To YouTube Video:https://youtu.be/bofoCq2tvE8. Time to serve up this smoked whole chicken with some exceptional and complimentary side dishes. Dry and then apply a barbecue rub to the breasts. Our fresh meats--beef, poultry, and pork--are raised as naturally as possible, without the use of steroids, antibiotics and growth hormones. Cooked indirect ~350 degrees for 2 hours. I recommend increasing the temperature and finishing the chickens off hot and fast to crisp that skin up! As an Amazon Associate I earn from qualifying purchases. Do your best to get generous amounts of rub underneath the skin too. Remove the chicken from the fridge, and lightly season the underside of the bird with your favorite seasoning. Tie chickens legs together to prevent the breast meat from cooking faster than the legs and thighs. I'm smoking this chicken on my wood pellet grill, just like theCamp Chef 36 smokerorTraeger 780. Step 1: Preheat Your Smoker To 225F Get the heat going in the smoker you're using for this delicious chicken. 1 tablespoon kosher salt 1 (3 1/2) pound whole chicken Directions Preheat a smoker to 250 degrees F (120 degrees C). Remove from heat. Subscribe: https://www.youtube.com/user/traegergrills?sub_confirmation=1Visit our pellet grill recipes: https://www.traegergrills.com/recipesSometimes the classics are the best way to go. Like always, the best smoker you can use is the one you already have! Nick's Pork and Poultry Rub - You can get the recipe for this rub at the link, and it's an all-purpose rub that I use on almost everything. Preheat Your Smoker To 225F Season The Whole Chicken Smoke Your Chicken Slice and Serve! POS and Ecommerce by Shopify. Brining the chickens before seasoning and smoking is optional. We specialize in minimally processed, naturally raised fresh meats and produce! A traditional offset smoker, like thisOklahoma Joe's Smokeris a great option to use. internal temp of the chicken thigh AND the breast is 165 degrees. Either smoked a chicken or start with a rotisserie chicken. Using your fingers, separate the skin from the breast meat and cover inside with olive oil or butter. That being said, I always add rub generously to the outside of the skinand do my best to get generous amounts of rub underneath the skin too. This looks fantastic! That means to remove the back bone with a sharp knife of pair of poultryshears. I put the bird on a grill rack so its easy to move when its time to take it off the smoker. Smoke until the chicken reaches 165F. Add seasoned whole bird to the smoker and smoke Traeger whole chicken until it reaches an internal temperature of 165F. Discard the brine, do NOT save to brine chickens in the future. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Smoke for one hour at 225 - 250 degrees. Learn more . Set the temperature of your smoker between 225F and 275F. Jump straight to the Recipe Card or Read on for relevant information and step-by-step pictures (2 mins) Do You Have to [] document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Smoke for 20 minutes. This Buffalo Chicken Dip to be one of the easiest and tastiest dips you'll ever make. Smoke the chicken Place the chicken on the cooking grate. I've been barbecuing for 25 years and Smoked Meat Sunday is a collection of my experience and recipes. The oil/butter will help the skin crisp up, the BEST part of the chicken! final . The smoked chicken in the Sip Bite Go demo was cooked at 250F for a couple hours). Prepare Smoker Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. The half is about 210 lbs. As stated in the descriptionthis will be a pepper forward bite. Our Traeger experts recommend spatchcocking as the best way to smoke a whole chicken. Smoked Whole Chicken It's tender, incredibly juicy, and full of flavor. 75165 United States, 2022, Meat Church Set your smoker up to cook at 225 degrees, and place the bird in the smoker. The Best Dehydrator for Making Beef Jerky [2021], This post may contain affiliate links. Smoke it How to Spatchcock a Chicken Spatchcocking a chicken is removing the backbone of the bird so that it can lay flat in a pan or grill. Place the chicken on the cooking grate. Refrigerate and let the chicken sit in the brine for 3-12 hours. Heavily coated with Meat Church The Gospel and Ho. This cook took 1:40 for a 5.5 lb bird. I personally love using Meat Church's seasonings. Any one of your favorite seasonings can be used when smoking whole chicken. Meat Church Bird Bath: http://bit.ly/birdbathpoultrybrineMeat Church Smoked Turkey recipe: http://bit.ly/mcsmokedturkeyYeti: http://bit.ly/mcyeticoolersTherm. Always use fresh brine when brining chickens or turkeys. Tent it loosly with foil while it rests. Excited to try ribs for my next cookout. I like it shallow to maximize smoke coverage. Thanks for sharing the recipe! This post may contain affiliate links. I take this one step further and remove the breast bone. Finish cooking the whole chicken (about another hour) until the internal temperature registers 165F when checked with an instant read thermometer between the thigh and breast. After the bird has cooked for an hour at 225 I turn the temperature up to 275 to finish. Add brine ingredients in a large pot and bring to a boil to dissolve salt & sugar. The weights are final weights so you will not pay for hide, fat, and bones that are of no use. It should take 2 hours to smoke a whole chicken when following the method above and turning up the heat after 45 minutes. Remove the chicken when it reaches 160 degrees internal temp in the deepest part of the breast using your Instant Read Thermometer. Coat the chicken with oil evenly, then season both the skin side and the bottom side with your preferred rub. Grilled Chicken with Spinach Alfredo over Pasta 12 large B/S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T. Transfer to a disposable steam pan or any pan you don't mind using in the smoker. Whole chicken made easy on a pellet grill by the master himself. The chicken will continue to carry over cook due to the radiant heat and get to 165. Prepare your smokerPrepare your smoker at a temperature of 300 degrees. If you really want to get fancy, you could mix a tablespoon of your bbq rub with a half stick of softened butter, and then rub that under the skin. Rub the spice mixture all over the whole chicken, making sure to get into every nook and cranny. Allow the bird to rest for 10-15 minutes to allow the juices to redistribute throughout the chicken resulting in a tender and juicy smoked whole chicken! We used hickory wood for this cook, but mesquite and pecan would be good choices as well. Allow brine to cool COMPLETELY before adding & submerging chicken into liquid. Use this popup to embed a mailing list sign up form. Smoke the chickenPlace the chicken on the cooking grate. If you dont brine the chicken, this could be a good alternative to keep the bird moist and juicy. Seasoned with Meat Church rub and cooked at 375 on the Traeger, you cant go wrong with Matts recipe. Alternatively use it as a simple call to action with a link to a product or a page. get your smoker set up for indirect heat and set the temp at 300 degrees. Any grill will work however, fire up the one you have and I guarantee your chicken will turn out better than an oven roasted chicken. After smoking a whole chicken, it will become the ONLY way you will cook a yard bird from now on. Our Products Include: Fresh, All Natural and Organic Whole Turkeys, All Natural Smoked and Rotisserie Turkey Breasts, Drums, and Wings; A line of Seasoned Turkey Fillets including All Natural, Asian Style, Black Cherry BBQ, Black Pepper, Buffalo Wing, Garlic and . If you don't have one, it's time to decide whether you want to go with a pellet grill or a traditional offset smoker. It's also a good idea to get some rub underneath the skin if you like. Make sure to get both sides of the bird and in between the skin and breast meat. Baste with melted butter a couple times during the cook. Natural Artisan Deli Products >. Use your knife to separate the leg from the thigh. Cook times will vary depending on weight. I linked to this in my chicken soup recipe! Remove the chicken from the smoker and allow it to rest for 15 minutes. Understand the mckenzie difference. Dunk in in the optional Alabama White Sauce and man..it's so good! 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