www.getyourpros.com - GETYOURPROS
Posted on 11/16/2021 in Category 2

Why fatty butts BBQ is the ideal choice for everyone?

This smoked whole chicken will knock your socks off! If you love roasting chicken, you’ll never go back after smoking one. The seasoning and smoke combine to provide such a delicious flavor that you won’t need to brine it.


INGREDIENTS


4 pound whole chicken preferably air chilled

4 none cloves of garlic peeled and lightly smashed

Butter Mixture

2 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

1 none sprig of rosemary leaves stripped and minced

1 none sprig of thyme leaves stripped and minced

8 tablespoon unsalted butter melted

1/2 none lemon squeeze 1 tbsp juice and use same lemon to stuff chicken


STEPS


Prep the smoker

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.


Make the butter mixture

In a bowl, add all of the butter mixture ingredients. Mix well to combine.


Prep the chicken

Remove giblets from chicken and pat dry with paper towels. Separate the skin from the breasts with your fingers being careful not to tear the skin.


Stuff the chicken

Stuff the cavity of the chicken with crushed garlic cloves and squeezed lemon. Optionally, truss the legs together with kitchen twine.


Slather the chicken

Slather 2/3 of the butter mixture under the skin and the remaining mixture over the skin of the chicken.


Place chicken on the smoker

Place the chicken directly on the grill grates above the pan. If using a roasting pan with rack, place the chicken on the inner rack so it’s floating above the bottom of the pan. Place baking pan on smoker.


Let's get cooking!

Continue cooking the chicken to an internal temperature of 145°F and then increase the grill temperature to 375°F for the remainder of cook. This will help get the skin crispy.


Let it rest

Once the chicken reaches 160°F into the thickest part of the breast, transfer the chicken to a cutting board and let rest for 20 minutes before carving. The internal temperature will continue to rise to 165℉ while resting.


Chow down

Slice and enjoy!


Link - fatty butts BBQ

FIND Skill Trades, And Business Services.s