Smoked Chickens

Imagine the savory aroma of smoked meats filling your cozy backyard on a lazy Sunday afternoon. If you’re looking to impress your family and friends with a delicious and unforgettable dish, then look no further than our recipe for Smoked Chickens. This recipe will guide you through the steps to perfecting juicy and flavorful smoked chickens that will have everyone coming back for seconds.

**Smoked Chickens**

**Ingredients:**
– 2 whole chickens, about 4-5 pounds each
– 1/4 cup olive oil
– 2 tablespoons salt
– 1 tablespoon black pepper
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon paprika
– 1 tablespoon dried thyme
– Wood chips for smoking (hickory or applewood recommended)

**Instructions:**
1. **Prepare the Chickens:** Start by rinsing the chickens under cold water and patting them dry with paper towels. Trim off any excess fat and remove the giblets from the cavities. Place the chickens on a clean work surface.

2. **Season the Chickens:** In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Mix well to create a flavorful dry rub. Drizzle the olive oil over the chickens, rubbing it all over to ensure they are evenly coated. Sprinkle the dry rub over the chickens, making sure to cover them thoroughly on all sides.

3. **Prep the Smoker:** If you are using a charcoal smoker, light the charcoal and let it burn until it turns into embers. Soak your wood chips in water for about 30 minutes to create smoke. If you are using a gas or electric smoker, follow the manufacturer’s instructions for preheating and adding wood chips.

4. **Smoke the Chickens:** Once your smoker has reached a temperature of around 225°F, place the chickens on the grill grate, breast side up. Add a handful of soaked wood chips to the coals or the designated compartment in a gas or electric smoker. Close the lid and let the chickens smoke for 3-4 hours, maintaining a consistent temperature throughout the process.

5. **Check for Doneness:** Use a meat thermometer to check the internal temperature of the chickens. They should register at least 165°F in the thickest part of the thigh. The skin should be a beautiful golden brown color, and the meat should be tender and juicy.

6. **Rest and Serve:** Once the chickens are done, carefully remove them from the smoker and transfer them to a cutting board. Allow them to rest for about 10-15 minutes before carving. This will help the juices redistribute within the meat, ensuring a moist and flavorful final product. Carve the chickens into pieces and serve hot with your favorite sides.

Smoking chickens at home may seem like a daunting task, but with the right tools and techniques, you can create a dish that is sure to impress. Experiment with different wood chips for unique flavors, and don’t be afraid to adjust the seasonings to suit your taste preferences. Follow this recipe, and you’ll be well on your way to becoming the backyard BBQ master in no time. Gather your loved ones, fire up the smoker, and enjoy the mouthwatering results of your culinary masterpiece!