Smoked Chicken on Weber Kettle

Whole Chicken w/ Skin On

1 tbsp. Kosher Salt

1 tsp. Black Pepper

1 tsp. Garlic Powder

1 tsp. Paprika

1/2 tsp. Cayenne

1 tbsp. Cajun Seasoning (Tony’s works great)

Directions

Preparation & Seasoning:

1. Cut the chicken in half by cutting out the neck down the bottom of the chicken. It helps to press down on the chicken breast to make it easier to cut through the bones.
2. Wash the chicken and pat dry if needed. Drying the chicken is needed to get the best possible skin texture.
3. Season the chicken with the kosher salt.
4. Place the chicken on a wire rack elevated off the direct surface to allow for air circulation as it dry brines.
5. Put the chicken in the fridge overnight.
6. After taking out the chicken, season the rest of the chicken through the rest of the seasonings by spreading evenly across the entire surface with a slightly higher concentration in the breast.

BBQ:

1. Prep charcoals until they are white and fully lit.
2. Bank the charcoals on only 1 side of the kettle. I used a Slow N Sear here.
3. Open all the vents on the kettle and get the temperature to 400F or higher. We don’t want rubbery skin.
4. Add 2 chunks of a smoke wood of choice. Apple was used for this cook.
5. Lay the chicken breast side down first opposite the coals.
6. Turn the chicken over ever 20 minutes, until a amber brown color is reached on all sides. A total of 4 times typically is enough.
7. The internal temp of the thigh will register at 165.
8. When the temperature cooks, sear it for about 20-30 seconds on fully lit coals to put a great char flavor and color.
9. Baste with BBQ sauce of choice and serve.

Tips

• Don’t apply the BBQ sauce before the searing process. It will end up in a bitter mess.
• If you don’t have a Slow N Sear, you can manually bank the charcoals to one side, it works just as well.
• Face the thighs towards the fire and not the breast during the cook.