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Smoked Campfire Chicken

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 minutes
Cook Time 2 hours
Servings 4 -6
Author Jeff Phillips

Ingredients

  • 4-6 Chicken quarters (, skinless)
  • Jeff’s rub
  • small potatoes
  • baby carrots
  • 1-2 large red onions
  • 4-6 ears of corn ((cleaned and cut in half))
  • 2-3 links of smoked sausage
  • 18- inch heavy 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 (recipe included when you purchase the recipes for my original rub and sauce) 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!