This article outlines a delicious smoked whole chicken recipe emphasizing patience in barbecue. Key aspects include loading the chimney with hardwood charcoal, using various wood types for flavor, and choosing between a dry-rub or wet brine method for seasoning. The importance of maintaining temperature and using a meat thermometer to check doneness after three to five hours of cooking is emphasized. The smoked chicken can be served with various sides and sauces to enhance the flavor experience, making it an ideal dish for gatherings.
In barbecue, as in life, patience is a virtue-and this show-stopping smoked whole chicken recipe is no exception.
The recipe presents two methods for flavoring your chicken: a dry-rub method and a wet brine.
Any way you go, you'll want a meat thermometer to gauge the internal temperature.
The smoky flavor of this whole chicken recipe is delicious on its own, but you can serve it with BBQ sauce or hot sauce.
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