Pit Chicken

Pit Chicken6

Early last fall, my site was corrupted and the back up service I paid for through my hosting service failed. I had done a Pit Chicken and taken all the pictures but couldn’t post it. I guess it is about time I got it online!

I started by spatchcocking a 4 pound chicken. Spatchcocking is a process where you cut the back bone and breast bone out of a chicken so it lays flat. You can see a video of me spatchcocking a chicken on an earlier post.

Pit Chicken1

I rubbed a generous amount of Cabela’s Chicken Rub onto both sides of the chicken and under the breast and thigh skin by carefully working a finger under the skin. You can use any chicken rub you like.

Pit Chicken2

 

I made up a basting sauce I got from Smoking Meat Forums.  One of the members makes pit chicken and inspired me. You can see how he does it at:

http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys

His recipe for basting sauce is:

Pit Chix Basting Sauce

2C Apple Cider Vinegar
1C Olive or other Oil
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
2Lrg Egg Yolks

I only made 1/2 a recipe and had lots.

I brushed both sides of the bird with the baste and let it sit for 3 hours.

I fired up my WSM Mini with chunk charcoal and 2 apple wood chunks. and let it get to a temperature of 300 F. You could do this over indirect heat in a barbecue or even your oven but it won’t have the smoke taste.

Pit Chicken

 

I brushed it with baste again and put it on the Mini.

I brushed both sides of the bird with baste every twenty minutes.

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Remember it was early fall here and still hot in the mountains. It was important to keep hydrated.

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After 1 hour and 20 minutes, the chicken had an internal temperature of 165 F or higher in the breast and thigh meat.

I took it off and cut it into pieces and served.

Pit Chicken5

The Verdict

I loved the sweet sour taste of the sauce with just a touch of heat. It gave the bird a great colour. This is a nice bird for a warm day (he says as he posts in November).

9 thoughts on “Pit Chicken”

  1. Wow Disco! Your photos are so stunning that you could create a 2015 food calendar that would make everyone salivate as they moved through their year!

    Great stuff!

    Cheers! – Leah

    1. I would think a temperature of about 350 F for a time of 45 minutes to an hour depending on the size of the chicken.

      The Old Fat Guy

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