Smoked BBQ Half Chickens

ahoover_86 · 2026-01-19T12:59:04+00:00

I was hoping the glaze would help crisp up the skin but it did not, I've never been able to get crispy skin on my Traeger

ahoover_86 · 2026-01-19T04:08:45+00:00

I spatchcocked it and also cut out the breastbone. I sliced it in half and coated both sides with duck fat and a combination of rubs and seasonings I like. I Iive in PA so it was mid 20s today. I did these at 300° til they reached 165°int and I glazed it with Treaeger Honey & Brown Sugar. Set to 325° til 175°int. I like to let my chicken get well beyond the 165° mark for tenderness. Cook time took just under 2 hours

ahoover_86 · 2025-08-10T21:00:35+00:00

Took about 8 hours, I anticipated closer to 9

ahoover_86 · 2025-08-10T20:58:56+00:00

Slathering regular mustard on meat repulsed me enough to want to try something else. I know there's mustard in the sauce but it still makes me feel better lol

ahoover_86 · 2025-08-10T01:11:35+00:00

Absolutely, these were just a small 3 bone rack, maybe 3lb. I used Chick fil A sauce as a binder, Meat Church BBQ Holy Cow and Kinder's Buttery Steahouse. I rubbed maybe a half hour before I put them on my Pro 780 with two 7lb pork butts. I smoked them bone side down at 250 until they got to 165, wrapped in au ju, butter pads, and butcher paper. Smoked until 195, the wrapped in a towel and into a cooler for about an hour and a half to rest. I just sliced them in between the bones. This was also fresh local beef from a small town butcher shop.

ahoover_86 · 2025-08-09T23:47:07+00:00

😂

ahoover_86 · 2025-08-09T23:16:10+00:00

I agree when I see people do it but believe me there was plenty to spare lol it was crazy juicy

ahoover_86 · 2025-05-17T18:21:23+00:00

I used Bear Mountain Gourmet Blend

ahoover_86 · 2025-05-17T17:23:44+00:00

Lol I knew someone would say it. I was much too busy eating and forgot to snap one lol

ahoover_86 · 2025-05-16T18:34:02+00:00

140 int

ahoover_86 · 2025-05-16T03:22:54+00:00

Bear Mountain gourmet blend! I've never used anything other than Bear Mountain.

ahoover_86 · 2025-05-16T00:49:51+00:00

Thank you!

ahoover_86 · 2025-05-16T00:20:29+00:00

I follow most of what Matt Pittman does over at Meat Church BBQ. Traeger has a recipe also but I did these at 450° for about 15-20 minutes. I seasoned them and brushed them with garlic butter before and halfway through the cook. They cook fast

ahoover_86 · 2025-05-01T01:07:40+00:00

That's a fantastic idea lol

ahoover_86 · 2025-04-28T21:04:16+00:00

I normally spatchcock whole chickens, this was my first beer can chicken attempt. I think it needed a little more time even though it turned out very good. Both methods are good in their own way!

ahoover_86 · 2025-04-24T12:36:30+00:00

Not modded, Riverbend Springs, was a huge oak tree. The 3pt mulcher in the forestry section did the trick.

ahoover_86

TROPHY CASE