Today we will be using our favorite cut of meat, the halved chicken. You can usually find these in your grocery store coolers, or you can simply cut a whole chicken in half, removing the backbone. The other secret is brining. We like to always brine our chicken - even if it is only for a few hours and sometimes up to 24. Then just let the smoke go low and slow over the meat, and a couple of hours later we have delicious and tender smoked chicken.
4 Chicken halves, medium sized - NOT LARGE
1 bag of hickory wood chips
1 disposable Aluminum Half Pan
1 Gallon of Water
1 Stalk of Rosemary
1 Stalk of Thyme
7 Cloves of Garlic
2 tblsp of Peppercorns
1/2 Cup of Kosher Salt
1/2 Cup of Sugar
Zest both lemons, and squeeze remaining juice into a big stock pot. Mix remaining ingredients into pot using some warm water to start to make sure all salt and sugar dissolves. Submerge all chicken in pot, and refrigerate overnight.
Take half pan and use sharp knife to make small slits in the bottom of the pan. Next fill pan with wood chips and sprinkle lightly with water.
Turn grill on high, and heat up for about 20 minutes. Place pan of chips on one side of the grill and close top. Wait about 15 minutes until chips are smoking and turn off all of the grill except for the element under the chips pan.
After approximately 90-120 minutes, test the chicken for doneness by pulling the leg. If it easily separates from the thigh, then the chicken is ready. If it is still stiff, and does not separate easily, continue smoking until it will pull apart with ease.