The Best Drum Smoker Chicken
The Best Drum Smoker Chicken – Juicy, Smoky, and Crispy!
Looking for a foolproof way to smoke chicken on your drum smoker? This spatchcock chicken is the answer! Seasoned with Big Poppa’s Desert Gold, paired with roasted cherry tomatoes and sweet corn, and finished under the broiler for that perfect crispy skin, this recipe is guaranteed to impress.
Why You’ll Love This Recipe:
✔️ Juicy & Tender – Spatchcocking ensures even cooking for moist, flavorful chicken.
✔️ Bold Seasoning – Big Poppa’s Desert Gold delivers the perfect balance of herbs and citrus.
✔️ Smoky & Crispy – Smoked low and slow, then broiled to lock in that crunch.
✔️ Easy to Make – Simple steps with big BBQ flavors.
Pro Tips for the Best Smoked Chicken:
- Spatchcock for Even Cooking: Cutting out the backbone helps the chicken cook faster and more evenly.
- Use a Meat Thermometer: For perfectly cooked chicken, aim for an internal temp of 165°F.
- Don’t Skip the Broiler: This step gives you that golden, crispy skin without drying out the meat.
- Get ready to fire up your drum smoker and bring the best smoked chicken to your table!
📌 Try this recipe today and taste the difference of true BBQ mastery!
The Best Drum Smoker Chicken
Big Poppa
4-6
15 minutes
55 minutes
American BBQ
Main Dish
If you’re looking for an easy yet impressive way to cook chicken on your drum smoker, this is it! This smoked spatchcock chicken is juicy, tender, and loaded with flavor thanks to Big Poppa’s Desert Gold Seasoning. The addition of roasted tomatoes and sweet corn brings a fresh, summery touch, while a splash of white wine enhances the depth of flavor. Finish it off under the broiler for that perfect crispy skin. This is the ultimate way to smoke chicken like a pro.
Ingredients
1 Whole Chicken
1 cup White Wine
Big Poppa’s Desert Gold Seasoning
2 ears Fresh Corn (kernels removed)
1 pint Cherry Tomatoes (halved)
2 tbsp Olive Oil
Avocado Spray Oil
Fresh Basil (for garnish)
Directions
Preheat your drum smoker to 300°F.
Spatchcock the chicken using kitchen scissors for easier, more even cooking.
Drizzle olive oil on a sheet pan and place halved cherry tomatoes face down.
Sprinkle the corn kernels around the pan.
Season both the tomatoes and corn with Big Poppa’s Desert Gold and lightly spray with avocado oil.
Generously coat both sides and all crevices of the spatchcocked chicken with Big Poppa’s Desert Gold.
Place the seasoned chicken directly in the drum smoker and smoke for about 35 minutes, or until it reaches an internal temperature of 110°F.
Transfer the chicken to a wire rack and place it over the vegetable pan.
Pour a splash of white wine into the pan to enhance the flavor.
Return everything to the smoker and continue cooking until the chicken reaches 150°F.
Remove the pan from the smoker and discard some of the excess liquid.
Place the chicken (back side up) on the wire rack and broil in the oven for 5 minutes.
Flip the chicken and broil for 7-10 minutes, or until the skin is golden and crispy.
Remove from the oven and plate.
Garnish with fresh basil and enjoy this perfectly smoked, juicy, and crispy chicken.
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