Smoked Chicken Halves in the Pit Barrel Cooker

One of my favorite ways to smoke a Chicken is cutting them in half and hanging them in my Pit Barrel Cooker. It is hard to think how something so easy can produce such outstanding results.

I also am excited because I will be trying a new Rub from my friend Darrin over at Fire & Water Cooking. They are now offering some gourmet seasonings and sauces. For this cook I am trying the Black Garlic & Herb Compound Butter Seasoning.

Come join me as I show you how to prepare and smoke a Chicken your family and friends will love!

Ingredients:
Whole Chicken
Seasoning Rub of your choice.

Start by cutting the Chicken in half. It is best to cut along the backbone and remove it. Then lay it flat and cut in the the breast plate area. Then you can push down and flatten the Chicken.

Generously apply the Seasoning Rub of your choice all over both sides of the Chicken. Place hooks through the Chicken. Allow to rest while you fire up your Pit Barrel Cooker.

Once the PBC is going add some fruit wood, like Apple or Cherry. Hang the Chicken and allow to cook until it reaches an internal temperature of 165 degrees.

Once done remove and cover with foil for 10-15 minutes. Slice and enjoy!

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