Pit Style Smoked Chicken

[shaggy]

--- 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

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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

 

[KatyTheChickenLady]

gotta try it! thanks for sharing

 

[shaggy]

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