Right now, right this very minute, I have a whole fryer on the smoker.
It’s kind of a misnomer, isn’t it, when you say you are going to smoke a “fryer,” but a whole fryer chicken was originally intended to be processed and fried!
However, as I’m sure you know, they’re delicious smoked or roasted, as well.
Not only are they delicious and deliciously easy to cook, but they smell good, too. Really good. In fact, I’m moving my laptop out onto the back porch so I can work downwind of the smoker.
Be right back.
There. Oh my. This is amazing.
The scent of the smoker always reminds me of fall, even when it’s still hitting 95 degrees down here in the South.
I’m going to love how this smells all day long!
Grab a fryer (or two, or three) at Brookshire’s. Fry it if you want. Smoke it if you want. Roast it if you want. Any way you cook it, it will be delicious!
Smoked Whole Fryer Chicken
1 whole fryer, rinsed and patted dry
1/2 cup butter, room temperature
1/2 cup Twisted Q Crazy Chic Seasoning, or your favorite spice rub
Preheat smoker to 250° F. Sprinkle hickory wood chips near the heat source.
After chicken is rinsed and patted dry, rub with butter, and then sprinkle with seasonings, patting firmly to adhere seasonings to butter.
Place chicken in smoker and close lid. Do not open the lid during the cooking process to maintain proper temperature.
Smoke chicken until meat thermometer reads 165° F and juices run clear, about 1 hour per pound.
Remove from smoker and serve immediately.
Nutritional Information: Calories Per Serving: 615, Fat: 22 g (10 g Saturated Fat), Cholesterol: 292 mg, Sodium: 296 mg, Carbohydrates: 0 g, Fiber: 0 g, Sugar: 0 g, Protein: 98 g.
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