By Pitmaker BBQ Addiction
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Prep Time
20 min -
Cook Time
60 min -
Serving Size
4
Ingredients
- 1 whole chicken
- extra virgin olive oil
- Pitmaker seasoning BBQ butter
- Pitmaker Yee Haw BBQ sauce
- Pitmaker seasoning – 1st place ribs and chicken
- 4 oz honey
- 4 oz BBQ butter
- 1 1/2 qt water
- 3 sprigs fresh rosemary (about 3/4 cup chopped)
- 1/2 white onion, chopped
Preparation
- Cut the spine out and carefully trim whole chicken into chicken halves.
- Trim excess skin and fat off of the bottom.
- Separate the natural layer in the breast muscle with your fingers so that it is accessible with the brine and the spices.
- Mix brine ingredients. Simmer 1 quart of water with honey and BBQ butter to dissolve ingredients faster.
- Drop in chopped onion and rosemary into simmering water to release flavors for 3 to 5 minutes.
- Chill the mixture with 1/2 to 1 quart of ice until ice cold before dropping chicken in.
- Brine chicken for at least two hours, or overnight.
- 20 minutes before cooking, bring the pit up to temperature – 275 degrees.
- Remove chicken from brine and pat completely dry with paper towels.
- Lift skin gently and coat meat with Extra Virgin Olive Oil.
- Layer Pitmaker BBQ Butter against meat under skin, including carefully placing layer of spice in natural breast layer separation.
- Layer Pitmaker 1st Place Rib and Chicken Spice against meat under skin (on top of Pitmaker BBQ Butter Spice Layer).
- Carefully place layer of spice in natural breast layer separation.
- Place fresh fist-sized chunk of Red Oak onto coals of smoker.
- Place chicken onto cooking grates for 20 minutes. Rotate chicken on cooker for another 20 minutes.
- Layer Pitmaker BBQ Butter against meat under skin, including carefully placing layer of spice in natural breast layer separation.
- Layer Pitmaker 1st Place Rib and Chicken Spice against meat under skin (on top of Pitmaker BBQ Butter Spice Layer).
- At 40 minutes, check internal chicken temperature and start glazing chicken with Pitmaker Yee-Haw Sauce.
- After every 5 to 7 minutes, check temperature and glaze again.
- Remove chicken when internal temperature in the deepest part of chicken meat is 160 to 162 degrees.
- Re-glaze carefully with Pitmaker Yee-Haw BBQ Sauce while chicken is resting to cover missed spots.
- Carefully place onto serving platter, with optional garnishes.
