In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then smoking the chicken to perfection. I used my Hasty Bake Legacy with lump charcoal and pecan wood for these smoked chickens but you can do this on any smoker whether it's a charcoal, electric, pellet smoker or even a grill.
The recipe card is below and be sure to watch the video as I demonstrate the entire process for you.
Prep Time: 15 minutes
Cook Time: 2.5 hours
Smoker Temp: 275°F
Meat Finish Temp: 165°F
Recommended Wood: Pecan
What You'll Need
1 or more whole chickens
Mayo/Rub Mixture (makes enough for 1 whole chicken)
4-6 hours before you plan to prepare and smoke the chicken(s), make the brine by adding the cold water to a large container such as a tea pitcher. Add the coarse kosher salt and stir until the salt is dissolved and the water returns to clear. Stir in the brown sugar and the brine is ready to use.
Place the chicken in a glass or plastic container and pour the brine over the chicken to cover.
Place the container into the fridge for 4-6 hours while the chicken brines.
Once the brining process is finished, remove the chicken from the brine, rinse it under cold water and pat it dry with a paper towel. Discard the brine.
Step 2: Remove Backbone
Place the chicken on a cutting board breast side down. Using kitchen shears cut along both sides of the backbone to completely remove it.
Flip the chicken over and press firmly down on the breast to cause the chicken to lay flat.
Flip the chicken back over again so the skin side is down and you have access to the inside of the chicken.
Step 3: Add Some Flavor
Now it's time to make the good stuff that we'll rub all over the inside and the outside of the chicken to make it taste amazing.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
How to brine and butterfly a whole chicken, prepare it with my special rub/mayo mixture and then smoke the chicken to perfection.
1Each Chicken(, Whole)
1/4CupJeff's original rub
1cupCoarse kosher salt
1cupbrown sugar((dark or light))
2TBSJeff's original rub
Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
Mix together 1 cup of mayonnaise and 1/4 cup of Jeff's original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Jeff's original rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.
Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.