I tried a couple different things this time with smoking a whole chicken. First of all, I split it open by cutting along the breast bone. This gave it more open surface area to take the smoke, and at the same time, it cut down the cooking time.
I also put a cooling rack on top of a disposable aluminum cooking pan to catch the drippings. Now we have the fixins to make us some smoked gravy! That should take those mashed taters up a notch!
I kept things nice and simple flavor wise. I only salted the surface of the chicken, and I used pecan and peach wood for smoke flavoring.
Give this one a try, because it turned out mighty tasty and tender!
Smoked Whole Chicken and Gravy
- 1 whole chicken
- salt to taste
- Remove all of the chicken parts inside the cavity. (put on smoker with the chicken if prefered). With a sharp knife, cut through one side of the chicken next to the breast bone leaving the chicken in one piece, but split open.
- Lightly salt all surfaces of the chicken. Place a cooling rack on top of a disposable aluminum pan, and then set the split chicken on top of the rack, (breast side up).
- Get your smoker prepared and set at 250° to 275° F. I used a equal combination of peach and pecan wood.
- Place the pan with the chicken on the smoker and maintain the 250° to 275° temperature.
- After 1 hour of cooking, turn the chicken over and continue cooking for another hour. After the second hour, turn the chicken over, place an internal thermometer into the center of the thickest part of the breast, and continue smoking until the internal temperature reaches 165° to 168° F. Remove the chicken from the pan and set aside for 30 minutes before cutting.
- Using the drippings from the pan under the chicken, make the gravy the way you normally do, only the drippings will give it a nice smoky flavor.