Smoked Chicken

also called bbq chicken · barbeque chicken · smoked half chicken · pit chicken · half a chicken

The table

Bring the smoker to 275°F (135°C) over cherry or hickory and hold it there
4 lb(1.8 kg)whole chickenbutterfly, rub over and under the skinchill uncovered 4 hr, to dry the skinsmoke 275°F (135°C) 3 hr, to 165°F (74°C)brush, set 15 min, rest 15 min, cut into eight
2 Tbs(28 g, softened)unsalted butter
1 Tbskosher salt
2 tspsmoked paprika
1 tspgarlic powder
1 tsponion powder
1 tspcoarse black pepper
1/3 cup(80 mL)barbecue saucestir a glaze
1 Tbscider vinegar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2butterfly, rub over and under the skin

4stir a glaze

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 7 hr 30 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 7 hr 45 min.

  1. butterfly, rub over and under the skin

    not timedfrom the start

  2. stir a glaze

    not timedfrom the start

  3. chill uncovered 4 hr, to dry the skin

    4 hrwalk awayfrom the start

  4. smoke 275°F (135°C) 3 hr, to 165°F (74°C)

    3 hrwalk away4 hr in

  5. brush, set 15 min, rest 15 min, cut into eight

    30 minwalk away7 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need smoker

Goes with

See how it is written
>> title: Smoked Chicken
>> category: Smoked & Grilled
>> tags: chicken, poultry, barbecue, smoker, spatchcock
>> counters: Smokehouse
>> aka: bbq chicken, barbeque chicken, smoked half chicken, pit chicken, half a chicken
>> servings: 4
>> time: 7 hr 45 min
>> pairs-with: coleslaw
>> step.2: butterfly, rub over and under the skin
>> step.3: chill uncovered 4 hr, to dry the skin
>> step.4: smoke 275°F (135°C) 3 hr, to 165°F (74°C)
>> step.5: stir a glaze
>> step.6: brush, set 15 min, rest 15 min, cut into eight

Bring the #smoker{} to 275°F (135°C) over cherry or hickory and hold it there.

Cut the backbone out of @whole chicken{4%lb}(1.8 kg) and press it flat, then rub it over and under the skin with @unsalted butter{2%Tbs}(28 g, softened), @kosher salt{1%Tbs}, @smoked paprika{2%tsp}, @garlic powder{1%tsp}, @onion powder{1%tsp}, and @coarse black pepper{1%tsp}.

Leave @&(~1)seasoned chicken{} uncovered on a rack in the fridge to ~chill{4%hr}, which is what dries the skin enough to crisp at this heat.

Smoke @&(~1)chicken{} skin side up for ~smoke{3%hr}, to 165°F (74°C) in the thickest of the breast and 175°F (79°C) in the thigh.

Stir @barbecue sauce{1/3%cup}(80 mL) with @cider vinegar{1%Tbs} until it brushes on thin.

Brush @&(~1)glaze{} over @&(~2)smoked chicken{} and return it to the smoker until the glaze sets, ~smoke{15%min}, then ~rest{15%min} and cut it into eight.