Smoked Chicken Halves – Juicy, Smoky, and Packed with Flavor
Some folks think chicken is boring. Those folks haven’t had smoked chicken done right. When you split a bird in half, season it well, and let it soak up that low-and-slow smoke, you end up with meat so juicy you’ll be licking your fingers before the first quarter is over.
This recipe keeps it simple, bold, and full of that Rub Yer Meat magic. Perfect for backyard feasts, game day spreads, or any time you want to turn chicken into the main event.
Ingredients
- 2 whole chickens (about 4–5 lbs each), split into halves
- Rub Yer Meat BBQ Rub (enough to coat generously)
- Your favorite BBQ sauce (optional, for finishing)
Instructions
1. Prep the birds.
Using a sharp knife or kitchen shears, split each chicken into halves by cutting along the breastbone and backbone. Remove any excess fat or loose skin.
2. Season with authority.
Hit it generously with Rub Yer Meat BBQ Rub on all sides. Don’t skimp—this is where the flavor comes from.
3. Smoke it slow.
Preheat your smoker to 275ºF. Place chicken halves skin-side up and smoke until the thickest part of the breast hits 160ºF internal temp, and the thigh registers at least 175ºF. This usually takes 1.5–2 hours.
4. Optional glaze.
If you like a saucy finish, brush on your favorite BBQ sauce during the last 10–15 minutes of the cook so it sets without burning.
5. Rest and serve.
Let the chicken rest for 10 minutes before slicing or serving whole.
Pro Tips
- For crispier skin, run your smoker a little hotter (300–325ºF) during the last 20 minutes.
- Add a chunk of fruit wood like apple or cherry for a slightly sweet smoke profile.
- Serve with fresh sides like coleslaw, potato salad, or grilled veggies to balance the richness.
Why This Chicken Steals the Show
It’s smoky, it’s juicy, and it’s seasoned to perfection. No dry, bland poultry here—just meat that’s tender enough to pull apart with your fingers and flavorful enough to stand on its own.
