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.
Mayo/Rub Mixture (makes enough for 1 whole chicken)
- 1 gallon of cold water
- 1 cup of coarse kosher salt
- 1 cup of brown sugar
➡Check out this page to learn everything you ever wanted to know about dry and wet brining.
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.
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.
Use about ½ of the mixture on the inside of the chicken. Spread it all over to cover and be careful of any sharp bones or ribs so you don't cut yourself.
Now move the 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.
Step 4: Smoke Time
Setup smoker for cooking indirect at 275°F using pecan wood for smoke. If your smoker uses a water pan, leave it dry to allow the skin to crisp up a little better.
Place chicken meat side down- cook chicken until internal temperature reaches 165°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 (Purchase formula here | Purchase bottled 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.
Step 5: Carve and Serve
Once the chicken is finished cooking, remove it to the counter and let it rest for about 15 minutes with foil tented over the top.
Carve the chicken and serve.