Have you ever made smoked chicken halves on the Pit Barrel Cooker?
If not, you're missing out. Something magical happens when poultry is cooked with hardwood lump charcoal and a few wood chunks are added for extra smoke.
When cooking, is your creation a home run for everyone?
Today we make smoked chicken halves on the Pit Barrel Cooker to see what seasoning our guests prefer.
How do I best handle flavor or dietary preferences when smoking chicken?
What if some of your family or friends have different taste preferences or dietary restrictions than you?
Do some of your guests prefer smoked chicken halves while others prefer grilled?
Well, you can be a star by diversifying your cook.
This reminds me of a favorite holiday movie.
Remember onesies? Think Ralphie in Christmas Story and his pink bunny pajamas!
The concept was one-piece attire, which has its origins in the Victorian 17th Century.
When it comes to cooking for family and friends, does the concept of onesies always work?
Maybe for the one cooking but not necessarily for those consuming what is placed before them.
For example, when I make smoked chicken halves, I prefer layering the seasonings. My wife prefers salt and pepper only, and our neighbors prefer lower sodium seasonings due to health issues.
So, must you do three separate cooks? Absolutely not!
This can all be accomplished with one cook!
You will save a lot of time, effort, and expense by meeting everyone’s needs in one cook when possible.
By diversifying the seasonings instead of cooking multiple different batches, everyone gets to enjoy the flavor profile they prefer.
More will be eaten and enjoyed, plus you will be asked to “do it again!”
Pit Barrel Cooker Recipes: Chicken Halves 3 Ways
- Pit Barrel Cooker
- 4 Chicken Halves
- 2 tablespoon FlavorAnonymous American Tradition Rub
- 2 tablespoon FlavorAnonymous Notorious R.E.D Rub
- 2 tablespoon WhiskeyBent The Bird Rub
- 4 tablespoon oil olive
- Rinse the chicken and pat dry
- Remove any excess hanging fat
- Pat dry with paper towels
- Apply olive oil all over the chicken as a binder for the rubs to stick to
- Season each of the chicken halves individually with the different rubs.
- Season one of the chicken halves with salt and pepper
- Light the lump charcoal in a chimney starter and let it burn 15-20 minutes or until fully lit
- Dump the lit charcoal into the pit barrel smoker
- For an extra smoky flavor add wood chunks to the lit charcoal. Use 1 cherry chunk, and 2 pecan chunks, or your preferred wood
- Hang the chicken halves in Pit Barrel on the rebar rods
- Find the largest chicken half and place a temp probe in the thickest part
- Optional: Spritz the chicken with water or your preferred liquid every 30 minutes
- Cook for 60 minutes
- After 60 minutes crack the lid slightly. This will help to firm up the chicken skin making it crispy
- Cook to an internal temperature of 170F-175F for the white meat and 185F-195F for the dark meat
- Rest for 10 - 15 minutes
- Serve with your choice of sides
Winner, winner chicken dinner, moist, smoky, flavorful and for this cook is not a “onesie”.
Everyone received the meal prepared as they individually desired and will definitely ask you to “do it again!”