bread pan chicken

Recommended Pellets
 Apple
 Cherry
 Hickory
 Pecan
Dry Rub
 1 tbsp.
Turbinado sugar
 2 1/2 tsp.
Paprika
 1 1/2 tsp.
Black pepper
 1 1/2 tsp.
Garlic salt
 1/2 tsp.
Celery seeds
 2 tsp.
Salt
 1/4 tsp.
Coriander

Mix all ingredients in a bowl.
Protein and other ingredients
 1 ea.
Whole chicken 5 - 5 1/2 lbs. (giblets removed)
 1/4 stick
Unsalted butter (melted)
 Approximate cook time is 3 - 4 hours.

Cooking Instructions:

  • Remove the giblets from the chicken cavity and rinse the chicken inside and out with cold water. Brine the meat overnight (or 6 - 8 hours).
  • Heat your pellet smoker to 300 – 325 degrees.
  • Rinse the chicken inside and out with cold water.
  • Pat it down with paper towels.
  • Rub the melted butter over the outside to the chicken.
     I use disposable serving gloves when doing this step.
  • Generously sprinkle the rub mixture over the inside and outside of the bird. Keep some rub in reserve for later.
  • Place the chicken into a bread pan, breast side down and tuck the legs in as far as they will go.
  • Put the chicken into your smoker and let it cook until the internal temperature (of the thigh meat) is 150 - 155 degrees.
  • Take the chicken out of the bread pan and place it directly on the smoker grate (breast side up) and sprinkle with additional rub
  • Smoke until the internal temperature (of the thigh meat) is 170 - 175 degrees.
  • Let the chicken rest on a cutting board (lay foil on top) for 15-20 minutes and promptly serve.
 You will get a ton of drippings from this technique, save it for later to make some delicious soup.
 You can use your kitchen oven to do this recipe, it is delicious, but will not have the BBQ smoke flavors.