Chicken, sausage, potatoes, onion, corn and even carrots thrown onto a piece of foil and cooked in the smoker.
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 4-6
Author Jeff Phillips
Ingredients
4-6Chicken quartersskinless
Jeff's original rub
small potatoes
baby carrots
1-2large red onions
4-6ears of corncleaned and cut in half
2-3links of smoked sausage
18-inchheavy duty foil
Instructions
Remove the Skin from the Chicken Quarters
Get a good hold on skin at the larger thigh end and pull it toward the leg and it will come clean off.
Parboil the Carrots and Potatoes
Fill a pot with your potatoes and carrots and cover them with water. Bring the water to a boil and let it boil for about 5 minutes for small carrots and potatoes.
Pour the potatoes and carrots into a colander and run cold water over them to stop the cooking process.
Prepare the Foil Packages
Place the skinned chicken onto the center of a piece of foil that is about 18x18 inches square.
Pile some sausage pieces, potatoes, carrots, a quarter of an onion and a half ear of corn around the chicken.
Sprinkle some of my Texas style rub onto the chicken, sausage and vegetables.
Now sprinkle about 2-3 tablespoons of Jeff's original rub onto the top of everything for amazing flavor.
Add a tablespoon of butter on top..
Roll up the edges of the foil around the meat and vegetables to form a bowl shape.
Be sure to leave it open for now to allow the smoke in
Smoke the Campfire Chicken
Set up your smoker for cooking at about 240°F although it would not be unheard of to take it on up to 275°F or so if you need to get them done faster. Chicken handles high heat quite well.
Be sure to have enough Pecan or other smoking wood for about 1 hour of smoke.
Place the foil "bowls" of chicken, sausage and vegetables into the smoker and let them smoke away for about 1 hour.
After one hour, pull the foil together at the top and pinch it closed.
Place a probe from a digital probe meat thermometer into one of the pieces of chicken before closing it up so you will know when it is done.
I shoot for 170°F on these.
Serve it Up
Have plates already setting on the table with a single paper towel on the plate (to protect the plate from grease from the smoker grates)
When the chicken is done, lay a foil packet on each plate and call Dinner!