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.
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.
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:
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.
I brushed it with baste again and put it on the Mini.
I brushed both sides of the bird with baste every twenty minutes.
Remember it was early fall here and still hot in the mountains. It was important to keep hydrated.
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.
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).