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INGREDIENTS<\/strong><\/p>\n 1 1 – 1 \u00bd Kg Whole Chicken METHOD<\/strong><\/p>\n 1 Preheat your smoker to 105 – 110 \u2103 . <\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS 1 1 – 1 \u00bd Kg Whole Chicken 2 Tbsp Olive Oil 2 – 3 Tbsp of your Favorite Rub METHOD 1 Preheat your…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[16],"class_list":["post-573","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=573"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/573\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=573"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 Tbsp Olive Oil
\n2 – 3 Tbsp of your Favorite Rub<\/p>\n
\n2 Drizzle chicken with Olive Oil and season on all sides with the sweet rub. I don’t recommend rubbing in your seasoning because it will just pull back on the skin and your seasoning will chunk.
\n3 Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint.
\n4 Place your chicken directly on the grill grates on your smoker. Close the lid and smoke for 3\u00bd – 4 hours. Breasts should be about 70 – 75 \u2103. The thighs should be about 75 -80 \u2103.
\n5 Baste with your favorite BBQ sauce during the last 30 minutes of cooking (this is optional). Also, if you want crispy skin on your chicken, increase the heat on your smoker for the final 8 – 10 degrees (aim for 190 – 204 \u2103).
\n6 Once the chicken has reached the correct internal temperature, remove it from the grill, slice, and serve.<\/p>\n