Apple Smoked Chicken in a Pie Pan
Whole chicken cooked breast side down in a shallow pie pan with butter, mayonnaise and barbecue rub.
Servings 4 servings
Ingredients
- 1 whole chicken
- 1–2 TBS mayonnaise real mayonnaise
- ½ stick butter 1/8 lb per chicken
- Jeff's original rub as needed
Instructions
- Prepare the smoker for 275°F with apple wood. Use a 9-inch pie pan for each chicken.
- Place 1/2 stick butter in the chicken cavity, then put the chicken breast side down in the pie pan.
- Spread 1–2 tablespoons mayonnaise over the exposed surface, legs and wings. Season generously with rub and let it take on a wet look, about 10 minutes.
- Place the pan on the smoker grate and maintain 275°F. Keep smoke flowing during cooking.
- Baste with collected pan juices at about 1 hour 30 minutes and again at about 2 hours.
- Cook until the thickest parts of the breast and thigh reach 165°F, approximately 2 hours 15 minutes. Remove excess hot pan juices carefully before moving the pan.
- Rest the chicken about 10 minutes before carving.
Notes
Amounts are per chicken; repeat with one pie pan per additional chicken. A lower smoker temperature increases cooking time.
Estimated servings: Estimate for one typical whole chicken; adjust for the actual bird size and appetite.