Prep/Cook for Whole Chicken:
Turn chicken over so back is facing you, cut down the right side of the tail with your chicken shears, then cut down the left side of the tail of the chicken-these cuts will run from tail toward the head, removing a minumum 2″ of backbone from the chicken.
Season chicken well and place butterflied in the pan, bone-side down. You can use your favorite seasoning or try our Sweet Bite BBQ Chicken rub which can be purchased at our online store at http://www.pitbullsupinsmoke.com. Figure one stick melted butter per chicken or you can mix butter with olive oil (1/2 stick butter to 1/2 cup olive oil). Cover with foil, cook for two hours at 300 degrees F. Pull chicken out of pan and put back on smoker for 15 to 20 minutes to color up and get smoke. This all works well if use a rack in your pan.
Temp of thigh should be around 170 – 175 degrees F (doneness). As for where to buy them, cost effectively you can get them at Restaurant Depot. Use one small aluminum pan per chicken-it works better. Any other questions, please let us know. Best of luck!
P.S. Here is a good brine/marinade recipe if you want to try brining your chicken first:
1 Cup Extra Virgin Olive Oil
3/4 Cup Worcestershire Sauce
1/4 Cup Soy Sauce
1 Tbsp Fresh Lemon Juice
1 Tsp Minced Garlic
1 3/4 Tsp Salt
1 Tsp Ground White Pepper
**Recipe is enough for (2) whole chickens. You can adjust your recipe according to how many you are cooking and put them in a large ziploc storage bag (the BIG storage bags-usually found in the detergent aisle at Publix) – let them marinade for 4 to 12 hours. Let us know how it turns out for you & happy smokin’!
Danny & Rebecca Coogle
Pit Bulls “Up In Smoke”