Who doesn't like a good smoked chicken? Last week I made a drunk chicken on the smoker. This is one of the easiest recipes one can do in the smoker and not make a mistake.
You take a medium to large whole chicken, the rub of your choice and a small amount of alcohol (drinkable) that you prefer and you're ready.
Make sure that the chicken is thawed and has been cleaned inside and out. Coat the chicken with your favorite rub and let sit for about an hour for the rub to settle in and add a lot of flavor to the chicken.
I use a post for the liquid and to hold the chicken upright. When the fire is ready take the chicken and place on the post. I used a combination of Amaretto and Blackberry Brandy and Italian spices for flavor and filled the post prior to placing the chicken on it.
Build your fire and get your wood chunks for smoke ready. I used an oak lump charcoal and hickory wood chunks for this cook. I tend to like a heavy smoke flavor and use the wood chunks throughout the cook. You can use a light smoke for the first hour and then not add any more wood chunks for a milder flavor.
Place the chicken on the center of the smoker rack and maintain a temp of 250 degrees for about 3 hours. Once the chicken reached an internal temp of 165 degrees I removed the chicken from the smoker and wrapped in heavy foil to rest.
The combination of the liqueurs and smoke added a real nice flavor to the chicken and brought in a nice juicy meal.
Give it a try and let me know how you did.
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