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the Ingredients
Special Equipment
- Poultry Roaster
Instructions
- First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
- Drench the exterior of the chicken with melted butter then evenly coat with the rub.
- Half fill the GBS Poultry roaster cup with the porter beer.
- Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
- Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- Smoke the chicken over an indirect medium heat for approximately 2 hour 10mins or until the meat has reached 75°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.Smoke the chicken over an medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
- Allow the chicken to rest for 10 minutes before carving.
In the kitchen:
At the barbecue:
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