Smoked chicken
- Carbohydrate 2.95791764423077 g
- Cholesterol 252 mg
- Fat 50.6477494551282 g
- Fiber 0.188795671169574 g
- Protein 62.9615094070513 g
- Saturated Fat 14.4900826858974 g
- Serving Size 1 1 Serving (403g)
- Sodium 2569.62055925976 mg
- Sugar 2.76912197306119 g
- Trans Fat 4.3090769551282 g
- Calories 752 calories
Step-by-step
- Prepare chicken and sprinkle with salt over the entire bird inside and out. Wrap in plastic and refrigerate 1 to 2 hours.
- Rinse all the salt off the bird and pat dry.
- Prepare the remaining ingredients for a rub. Rub chicken down inside and out. Smoke over indirect heat.
Pre-salting poultry directly alters muscle protein structure through a process called denaturation, allowing the flesh to retain moisture efficiently during long smoking sessions. When applied for one to two hours, the kosher salt dissolves and draws deep into the meat via osmosis, seasoning the interior while firming the exterior skin so it can properly render fat over indirect heat. Skipping this dry cure or failing to rinse off the excess surface salt before applying the pepper, garlic powder, and chili powder rub will leave the exterior unpleasantly oversalted and bitter.
Thermal Dynamics and Storage
Mounting the bird vertically over an open can of beer creates a convection effect inside the cavity while introducing steam that slows internal temperature spikes, keeping the breast meat moist while the dark meat finishes cooking. To prep this ahead of time, fully smoke the chicken until it reaches an internal temperature of 165 degrees Fahrenheit in the deepest part of the thigh, cool it completely within two hours, and store it wrapped tightly in plastic and aluminum foil in the refrigerator for up to four days or in the freezer for three months. When reheating refrigerated portions, place the meat in a 325-degree oven with a splash of chicken broth covered tightly in foil until it reaches 165 degrees internally, ensuring the protein does not dry out.
- Placing the bird directly over active coals rather than utilizing a two-zone indirect setup will scorch the skin before the meat cooks through.
- Using a beer can that is entirely full prevents adequate vaporization; pour out or drink one-third of the 12-ounce can before mounting.
- Failing to pat the skin completely dry after the initial salt rinse prevents the spice rub from adhering evenly.
