Chicken is always a party favourite, and our Pit Barrel Chook recipe is no exception. With juicy meat, a tangy rub, and a delicious sauce, this dish will quickly become a staple in your BBQ toolbelt. It's super simple to prepare—all you need is a chicken, some flavour, and a drum smoker. Perfect for entertaining, this recipe will impress your guests and make you the BBQ hero of any gathering. Try it out and see why it's a crowd favourite!
Hanging the chicken in the smoker not only makes for an impressive presentation but also allows the smoke to surround the bird, giving it a beautiful colour and crispy skin.
This recipe promises a deliciously smoky, juicy, and flavourful chicken that’s perfect for a special meal or any barbecue gathering. It’s a great way to elevate your outdoor cooking skills and impress your guests with something unique and delicious.
Light a chimney of charcoal, when ashed over put it into your Pit Barrel
Lay the chicken on its back. Take a large, heavy knife and cut down through either side of the spine, then remove it. Turn it over and cut through the centre of the breast bone
Holding the chicken by the wing, take a hanging hook and push through, just under where the wing joins the breast, making sure it won’t fall through during cooking
Add a couple of chunks of fruit wood to your smoker and hang your chicken
Cook until the internal temperature reaches 165f, with the lid closed it will take about an hour. Crack the lid just a little to add more colour and crisp the skin up
Serve with a drizzle of Lanes Sorta White
Recipe Note
Works great with Meat Church Holy Voodoo or Elk Creek Cajun Stinger as well!
