Big "D" Smoked Chicken

1. 1

   Rinse chickens, and pat dry.

2. 2

   Place lemon juice in a small bowl; add oil in a slow, steady stream, whisking constantly. Coat outside skin and inside cavities of chickens evenly with lemon juice mixture; sprinkle evenly with Paul's Chicken Rub, and rub into chickens. Wrap each chicken tightly with plastic wrap, and chill at least 6 hours.

3. 3

   Soak wood chunks in water for at least 30 minutes.

4. 4

   Prepare smoker according to manufacturer's directions, substituting beer for water in water pan. Bring internal temperature to 225u00b0 to 250u00b0, and maintain temperature for 15 to 20 minutes.

5. 5

   Drain hickory wood chunks, and place on coals. Place chickens, breast sides up, on upper cooking grate, and cover with smoker lid.

6. 6

   Smoke chickens, maintaining the temperature inside smoker between 225u00b0 and 250u00b0, for 2 hours. Remove lid, baste with half of Paul's Barbecue Sauce, and, if necessary, add more beer to water pan. Cover with smoker lid; smoke 1 to 1 1/2 more hours or until a meat thermometer inserted into thighs registers 180u00b0. Serve with remaining half of Paul's Barbecue Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.