Whole Smoked BBQ Chicken
A whole smoked chook is delicious hot or cold.
|Preparation Time:||15 minutes|
- 1 large whole chicken
- 1/2 lemon
- fresh thyme sprigs
- American mustard, for spreading
- DRY RUB
- 1/4 cup dark brown sugar
- 2 tablespoons thyme leaves
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Combine all the ingredients for the dry rub together in a small food processor or blender, and blend until the thyme is finely chopped.
Fill the cavity of the chicken with the lemon and thyme sprigs and truss with string. Spread with mustard and cover all over with Dry Rub. Place in the centre of the smoker and smoke at 120-135°C until the internal meat temperature is 75°C. Rest for at least 30 minutes before serving.
Cooking time will vary widely depending on a number of factors, in particular, the temperature management of the smoker, the fuel used and the size of the chicken. Allow 3-4 hours.