Smoked Roaster Pan Chicken

I have been smoking chicken on my grill and smoker for a small while now. Usually, I either take the spatchcock(quicker) approach or the beer can approach. Frankly, it is no fun trying to pull a hot beer can out of a cooked chicken, so I looked for another idea, and found it. It is called Smoked Roaster Pan Chicken, and results in the same juicy flavor taste you get the beer can route.

* 1 Whole Chicken (Roaster)

* A handful of hickory or apple wood chips

* A charcoal fire grill (I use lump in my Bubba Keg)set up for indirect cooking

* A roaster pan that will hold the chicken - You can use a loaf pan for a smaller chicken.

I cook whole chickens using indirect heat at lower temperatures. This usually means 225-250 F for 3 hours or so. In this recipe, we'll speed it up to 2 hours at 300 F. Here's what you'll require:

The Wet Mixture:

* ¼ cup of Applesauce (I made my own)

* 3 tablespoons Worcestershire sauce

The Dry Rub:

* 1 Tablespoon sugar

* 2 ¼ teaspoons paprika

* 1½ teaspoons black pepper

* 1½ teaspoons garlic salt

* ¼ teaspoon celery salt

* ¾ teaspoon salt

* ¼ teaspoon ground cumin

* ¼ teaspoon ground coriander

Next, mix the wet mixture and pour it all over your chicken (inside and out). Do this over the pan you will be cooking in so the excess ends up in it. Next, coat the chicken, inside and out, with the dry rub mixture and then place it breast side up in the pan.

Cooking Procedure for Smoked Roaster Pan Chicken:Get your grill / smoker set up to run at 300 F with indirect heat. In my Bubba Keg Grill, I use a platesetter for a Massive Green Egg cooker which works nicely. Sprinkle wood chips, or chunks (a couple) in the cooker.

Put the chicken on the grill and close the lid. Don't peek! The thigh should get to 175 F in about 2 hours, perhaps a small more. If you keep peeking, it'll take longer. Six time the chicken is done, let it rest in the pan for about 15 minutes before diving in and eating it. It'll be hard, the smell will overwhelm you.