Pitmaker World Championship Chicken Halves Recipe

By Pitmaker BBQ Addiction

  • Prep Time
    20 min
  • Cook Time
    60 min
  • Serving Size
    4

Ingredients

  • 1 whole chicken
  • extra virgin olive oil
  • Pitmaker seasoning BBQ butter
  • Pitmaker Yee Haw BBQ sauce
  • Pitmaker seasoning – 1st place ribs and chicken
  • 4 oz honey
  • 4 oz BBQ butter
  • 1 1/2 qt water
  • 3 sprigs fresh rosemary (about 3/4 cup chopped)
  • 1/2 white onion, chopped

Preparation

  1. Cut the spine out and carefully trim whole chicken into chicken halves.
  2. Trim excess skin and fat off of the bottom.
  3. Separate the natural layer in the breast muscle with your fingers so that it is accessible with the brine and the spices.
  4. Mix brine ingredients. Simmer 1 quart of water with honey and BBQ butter to dissolve ingredients faster.
  5. Drop in chopped onion and rosemary into simmering water to release flavors for 3 to 5 minutes.
  6. Chill the mixture with 1/2 to 1 quart of ice until ice cold before dropping chicken in.
  7. Brine chicken for at least two hours, or overnight.
  8. 20 minutes before cooking, bring the pit up to temperature – 275 degrees.
  9. Remove chicken from brine and pat completely dry with paper towels.
  10. Lift skin gently and coat meat with Extra Virgin Olive Oil.
  11. Layer Pitmaker BBQ Butter against meat under skin, including carefully placing layer of spice in natural breast layer separation.
  12. Layer Pitmaker 1st Place Rib and Chicken Spice against meat under skin (on top of Pitmaker BBQ Butter Spice Layer).
  13. Carefully place layer of spice in natural breast layer separation.
  14. Place fresh fist-sized chunk of Red Oak onto coals of smoker.
  15. Place chicken onto cooking grates for 20 minutes. Rotate chicken on cooker for another 20 minutes.
  16. Layer Pitmaker BBQ Butter against meat under skin, including carefully placing layer of spice in natural breast layer separation.
  17. Layer Pitmaker 1st Place Rib and Chicken Spice against meat under skin (on top of Pitmaker BBQ Butter Spice Layer).
  18. At 40 minutes, check internal chicken temperature and start glazing chicken with Pitmaker Yee-Haw Sauce.
  19. After every 5 to 7 minutes, check temperature and glaze again.
  20. Remove chicken when internal temperature in the deepest part of chicken meat is 160 to 162 degrees.
  21. Re-glaze carefully with Pitmaker Yee-Haw BBQ Sauce while chicken is resting to cover missed spots.
  22. Carefully place onto serving platter, with optional garnishes.

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