Pit Barrel Cooker Recipes: Chicken Halves 3 Ways
Chicken halves get cooked on the Pit Barrel Cooker but this time we season the meat three different ways based on personal preference.
Equipment
- Pit Barrel Cooker
- Charcoal
Ingredients
- 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
Instructions
- 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
Nutrition
Serving: 1gCalories: 126kcalProtein: 12gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 66mgPotassium: 209mgVitamin A: 17IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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