This recipe will make a wonderfully tender and juicy pair of birds that everyone will enjoy!
Prep: 30-45 min
Cook Time: 5 hours or until done
- 2 4.5- 5lb free range chickens, fresh is preferred
- 1/2 C Local honey
- 1 Jalapeno, grated (use gloves if you are a contact wearer or just love to touch your eyeballs).
- 2 TBS butter, melted
- 1/4 C. Sea salt
- 2 TBS freshly ground pepper (I use pink, white, and black).
- 1 pinch red pepper
- 2 Lemons, juiced
- 100-150 charcoal briquets, NOT easy light
- 4-6 Mesquite chunks, dunked in water
- Duraflame fire starters, about 6 pieces
- 1/2 gallon of water
- Prep chicken, by taking out innards (I feed them to Ginger, our dog) and wash the chickens and pat dry. Place in a large pan and put back in the fridge while you prep your smoker.
- To prep the smoker: I used a Weber Smoker that works perfectly. This is the method of instructions I will give according to this kind of smoker. In the bottom of the smoker light 6 starters on the very bottom, let completely catch on fire and add the briquets to the top of the fire starters. Make sure ring is enclosing your briquets. Let briquets heat for 20 min and add wood chunks evenly around fire. Place water bowl in specified area of smoker with 1/2 a gallon of water. Then add top grate and place your chickens on the very top. *** DON NOT USE LIGHTER FLUID EVER WHEN SMOKING MEAT.
- Season chicken generously with salt.
- Mix all of the glaze ingredients together and use a silicone brush to apply to chicken every 30 min.
- Cook for 5 hours or until done, keeping the temp at a constant 195-205 degrees.
Serve with your choice of sides and enjoy!