Remove Excess Fat from the Chicken
Whole roaster chickens will have an excess amount of skin and fat located near the chicken thighs at the rear of the bird.
Simply take a sharp knife and remove it.
This excess fat won’t render and will do absolutely nothing for the cooking process.
Dry Brine the Chicken Skin Overnight
Pat dry the exterior of the chicken skin.
Apply roughly 1 tablespoon of Diamond Crystal Kosher salt to the exterior of the bird. Ensure all parts of the chicken skin have been salted.
Once salted, place on a baking sheet and place on the bottom shelf of your refrigerator overnight.
Dry Rub for Whole Chicken
Apply this rub to the exterior of the chicken the next day:
- 1/2 Tablespoon of 16 mesh black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of cornstarch*
*The cornstarch is being used to help with crisping the exterior of the skin.
Butcher Twine and Temperature Probes
With your butcher twine, wrap around the breast and the wings and wrap it so the twine is held down near the cavity.
Here’s a visual to see what I mean:
Then tie a knot.
With the drumsticks, take another piece of twine and overlap the drumsticks so that they’re crisscrossed; Then take your twine and figure-8 the twine around the exposed bone.
Here’s a visual:
Then tie a knot.
Once the bird is tied up, take your temperature probe and insert it into the thickest part of the breast meat.
Smoke at a Higher Pit Temperature of at least 325F
Get your Weber to 325F in a 2-zone fire.
Place the whole chicken on the grill with the drumsticks pointed at the fire.
For hardwood, my preference is maple wood as it’s a super light smoke flavor.
If you don’t have maple then apple or peach or any other fruit wood are good alternatives.
Take the Chicken Off the Smoker at 157F Internal
The reason for pulling at 157F is because it ensures the breast won’t dry out.
We also know from the USDA that chicken held above 157F for 30 seconds is safe to eat.
Take the chicken off to rest for 5 minutes.
Once rested, you can separate the drumsticks and wings, and then slice from the breast meat; Then enjoy!
Your chicken should be moist, tender, and have crispy skin.
Smoked Whole Chicken on the Weber Kettle
Ingredients
Dry Brine
- 1 tbsp Diamond Crystal Kosher Salt
Rub Ingredients
- 1/2 tbsp 16 Mesh Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Corn Starch
Instructions
- Start by pat drying the chicken with paper towel.
- With the breast facing up, locate the chicken thighs towards the cavity. Check for excess skin and fat. If present, remove with a sharp knife.
Dry Brine the Day Before
- Take 1 tbsp of Diamond crystal kosher salt and salt all sides of the bird. Place on a baking sheet and then put in your refrigerator on the bottom shelf overnight.
Smoke the Chicken the Next Day
- Get your weber to 325F in a two zone fire arrangement.
- Mix dry rub ingredients in the specified quantities and apply to all parts of the chicken skin.
- Place a temperature probe in the thickest part of the breast meat.
- Once the smoker is at 325F, put your chicken in the cool zone with the drumsticks pointed towards the fire. Then place a piece of maple on the lit coals. Cover the kettle and have the exhaust port over the chicken.
- Once your temperature probe reads 157F, take the chicken off the smoker to rest for 5 minutes.
- After resting for 5 minutes, remove butcher twine and then slice the meat and enjoy!
