Whole Smoked Chicken

Zutaten

• 3 pound Whole Chicken
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Allspice
• 1/2 teaspoon Annatto Powder

Zubereitung

1. 1

   --- Prepare the chicken ---

2. 2

   Pat dry the chicken using a folded paper towel. Spatchcock the chicken then rub the spice generously all over the entire chicken including the cavity.

3. 3

   Place the chicken on a large plate or in a baking pan. Cover with plastic wrap. Marinate or dry brine chicken overnight in the refrigerator.

4. 4

   --- Smoke the chicken ---

5. 5

   Preheat your smoker to 225°F. While the grill is heating allow the chicken to come to room temperature.

6. 6

   Setup the grill/smoker for indirect heat. Add the chicken cavity side down. Close the lid and smoke for 2 hours.

7. 7

   --- Crisp the chicken skin ---

8. 8

   Once the internal temperature of the chicken reaches 160 degrees remove the chicken from the grill. Increase the grill to 325 degrees F thenadd the chicken back for another 15 minutes to crisp the skin. Alternatively you can fry the whole bird for just a few minutes assuming you have a big enough fryer.

9. 9

   Allow the chicken to rest about 10 minutes before carving.

10. 10

    Serve with more of the dry rub spice mixture.