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Barrel Cooked Whole Chicken

These whole chickens are cooked in the Pit Barrel Cooker to a perfect finish that you can only get from cooking over live coals.

Ingredients

Units Scale

Instructions

  1. Place the chickens into a large pan.
  2. Pour olive oil onto chicken and spread it all over with your hands or a basting brush.
  3. Apply one layer of Jeff’s original rub then one layer of Jeff’s Texas style rub to coat the entire chicken.
  4. Insert the “T” of the PBC turkey hanger through the cavity of both chickens then place the hanger through the hole at the bottom of the “T”.
  5. Set up PBC with charcoal and several chunks of mesquite wood for smoke. Once it’s ready, hang the chickens over the bars at the top of the barrel.
  6. Let the chicken cook for about 2 hours or until it reaches 165°F (74°C) in the thickest part of the breast or thigh.
  7. Carve the chicken and serve immediately.

Notes

To cook this chicken in a different cooker/smoker, crank up the heat to about 300°F (149°C) and let it cook for approximately 2 hours or until it reaches 165°F (74°C) in the thickest part of the breast or thigh.

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