• 1 small chicken (about 3 pounds), giblets removed
  • 4 cups chicken broth
  • 12-oz packet dry onion soup mix
  • 2 cups Jack’s Old South Huney Muney
  • Cluck Rub, or 1 recipe Basic Chicken Rub
  • 2 cups apple juice

Ideal Pellets

Ideal Pellets

Hickory: For generations, barbecue chefs have turned to hickory for a strong, smoky flavor for pork, beef and other proteins. This low-ash, high-BTU performing pellet will satisfy smoking enthusiasts looking for that traditional BBQ flavor.


Step 1

Rinse the chicken inside and out, and pat it dry thoroughly. Place the chicken in a deep pan, add the broth and soup mix, and marinate, covered, in the refrigerator overnight.

Step 2

When you are ready to cook the chicken, preheat the smoker to 250°F.

Step 3

Remove the pan from the refrigerator and discard the marinade.

Step 4

Apply the rub liberally to the chicken.

Step 5

Place the chicken, breast side up, on a meat rack with the handles down so the bird will be raised above the surface of the pans. Set the rack inside a deep aluminum pan. Pour the apple juice into the pan underneath the meat rack.

Step 6

Place the pan in the smoker and cook for 3 hours or until the breast reaches 165°F.

Step 7

When the breast reaches 165°F, remove the chicken from the smoker and allow it to rest on the rack in its pan for 15 minutes. To serve, carve the chicken into individual pieces.