Pit Boss Smoked Chicken
This Pit Boss whole chicken recipe is delicious and straightforward. It's perfect for a cookout or weeknight dinner. Plus, it is relatively easy, mess-free, and doesn't take too long.
Equipment
- Pit Boss Grill
Ingredients
- 1 whole chicken
Homemade Rub
- 1 tablespoon of Salt
- 1 tablespoon of Pepper
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons paprika
- 2 tablespoons chilli powder
- 2 tablespoons cayenne pepper
- 2 tbsp olive oil
- 4 tbsp rub of choice pre made or home made
Instructions
- First you need to remove the chicken from the packaging. Then dry the chicken and pat it down with a paper towel. Then remove the giblets and trim the chicken by cutting away excess fat or skin.
- Preheat the grill to 275°F and add the wood chips of your choice.
- If your using a homemade rub, add all the ingredients to a bowl and stir. Give the chicken a light coat with half of the the olive oil, then season the chicken inside and outside with the rub.
- Truss the chicken's legs with kitchen twine and tuck the wings' tips underneath or behind the bird's back.
- Once the grill has reached 275°F place the chicken breast side up. If your using temperature probes insert these now.
- Let it cook for approximately 2 hours. After the initial 45 minutes, check on the chicken and spray it with cooking oil or butter to crisp up the skin. At the 1.5-hour mark, rotate the chicken for even cooking and apply another spray or coating of oil or butter.
- At the 1.5-hour mark, the internal temperature should be around 140°F for the breast and 150°F for the thigh. At the 2-hour mark, the meat should reach an internal temperature of 165°F at the thickest part of the breast and 175°F at the thigh. Ensure the thermometer isn't touching the bone for an accurate reading. If the reading is accurate, it's ready to be removed from the smoker.
- Depending on the size of the chicken the cooking time will vary. Keep a close eye on the internal temperature for the best results.
- Pull the chicken from the grill and allow it to rest for 10-15 minutes. Then using a sharp knife you can carve the chicken.