Our technique for Smoked Chicken.

The video gives you a brief look at how we smoke chicken.

This goes for brisket, pork spare ribs and chicken.

Clean and dry the chicken, removing any balls of fat at the reat of the bird. Timing here if for a 4 pound chicken and this is a timed cook.

Smear a thin layer of yellow mustard onto the meat then sprinkle with the rub. Pat the rub in and put the bird on the smoker. For chicken, we smoke at 225F for three hours.

I set up the smoker for an indirect smoking. I took a 14 inch diameter terra cotta saucer, intended to house a flower pot, and covered it in foil to aid cleanup. The chicken goes on top of the saucer and prevents direct heat hitting the chicken. After three hours of hickory smoke we take the chicken and put it in a Pan Saver bag (Pan Saver Bags). We use half of a 23" x 14" available from Sam's Club or mail order. For briskets we use the whole bag. For ribs and chicken, we cut the bag in half and use each half on a half slab of ribs or a whole chicken. These are high temperature liners for pots to aid cleanup, and are good up to 400 F. We then wrap tightly with Saran wrap then in foil. We bake at 225F for an additional two hours for a 4 pound chicken. That is a total of 5 hours for a 4 pound chicken. Your mileage may vary.

After removing the chicken from the oven, we glaze with our sauce.