Pit Style Smoked Chicken

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by shaggy, Oct 5, 2009.

  1. shaggy

    shaggy Chillin' With My Peeps

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    May 11, 2009
    Orange, Texas
    --- Pit Style Smoked Chicken

    cut down an oak tree limb and get a good wood fire going in a BBQ pit with a smoker attached to the side (not directly under the meat)

    season chicken with black pepper, red pepper, garlic powder

    make a nice neat pile on some aluminum foil

    stack some summer sausage on top of it (or hot links)

    wrap it in tin foil --- stick it in the pit

    3 hours later, unwrap the tin foil and poke a hole in the bottom of the tin foil (so the extra juices run out)

    smoke for another 60-90 minutes

    chow down on some pure awesome

    ---------------

    for some more awesome ... stick a pan under the tin foil to catch the drippings when you poke a hole in it --- use it as dipping sauce
     
  2. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    gotta try it! thanks for sharing [​IMG]
     
  3. shaggy

    shaggy Chillin' With My Peeps

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    May 11, 2009
    Orange, Texas
    Quote:had a large oak tree in my front yard that was in desperate need of trimming so i have been smoking a lot of food lately

    brisket is good --- but at such a low heat takes 12-14 hours to get all the way done



    i did some 6 hour ribs last night ----- so delicious
     

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