Smoked Chicken Using a Weber Smokey Mountain


2 fryer/roaster chickens¹


1 C kosher salt

1/2 C brown sugar

1/2 soy sauce


Weber Smokey Mountain 18.5″ Cooker  fired up with charcoal and apple wood. Weber’s cooking tips and recipe site is a great resource.

Brine chickens in large refrigerated container for 3-4  hours.

Remove and transfer to cutting board.

Cut each chicken in half.

Using sharp kitchen shears, cut along the breast bone first to separate it and then flip the chicken over and cut along both sides of the spine to remove it and halve the chicken.

Season chicken with salt and pepper..

Smoke at 250º F for about 2 1/2 -3  hours with charcoal and apple wood. A waterpan is used to keep the temperature low and the meat moist. Breast at 165º F and thighs at 170º  F. Time enough to go on a nice bike ride.

Remove from smoker and rest for 10 – 15 minutes.

Cut and serve with herb roasted baby fingerlings and steamed broccoli.

Left overs make a great chicken salad.


1 Organic chickens were used.











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