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:


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.

Pit Chicken3

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

Pit Chicken4

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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