Whole Chicken — Low Smoke / Hot Finish

Prep

• Pat chicken dry.
• Meat Church Honey Hog base.
• Light Meat Church Holy Gospel over top.
• Let sit approximately 30 minutes before smoking.
• 2 pats butter underneath breast skin.

Cook

• Start smoker at 180-185°F.
• Smoke until breast reaches approximately 110-115°F.
• This has taken a little over 2 hours in cold weather.
• Increase smoker to 350-355°F.
• Melt butter and baste chicken during hot finishing stage.
• First butter baste approximately 15 minutes after increasing heat.
• Additional light rub can be added with butter if needed.
• Continue cooking until breast approximately 160-165°F and thighs approximately 175°F.

Results

• Good smoke flavor.
• Hot finish produced substantially crispier skin.
• Butter under breast skin worked well.
• 180-185°F → 350°F method preferred over cooking low throughout.

Notes

• Large amount of liquid accumulating in tray is normal rendered chicken juices/fat.
• Cold-weather cook tested around 23°F ambient temperature successfully.