Sherry's Smoked Chicken

Sherry Blizzard


We spend too much of our year in winter.....8 out of 12 months. So when I have the opportunity to capture summer I do it! I smoked 10 lbs of barbecued chicken today....2 lbs we will eat tonight...and 6 lbs I have zip sealed and placed in the freezer. Who doesn't love smoked anything?


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24 Hr
3 Hr


  • 10 lb
    chicken quarters, washed and patted dry
  • ·
    dry rub *see note
  • 1 lb
  • 1 bottle
    barbecue sauce
  • 3
    low rimmed aluminum disposable trays

How to Make Sherry's Smoked Chicken


  1. Wash chicken and remove as much fat as possible. Drain on paper towels and pat dry. Slip your finger under the skin and the meat to remove but leave in place to cover again before smoking.
  2. Rub with your favorite dry rub, both outside the skin and on the meat. See Note.
  3. Layer the bottom of the foil trays with bacon. Place the seasoned chicken pieces on top of the bacon.
  4. Preheat the smoker to 225. I used apple chips.
  5. Place the chicken pieces on top of the bacon slices and place in the smoker. Smoke for 1.5 hours. Drain the drippings into a bowl. Baste the chicken with your favorite barbecue sauce, turn over and baste with more.
  6. Return to the smoker and continue smoking for another 1.5 hours. Allow to come down to 100 degrees. Remove from the smoker, add more barbecue sauce, package (zip seal) some of it...or wrap what you want to eat in foil and keep in a warm oven.
  7. NOTE: I used a lot of different dry rubs from homemade to prepackaged....the best I have found is A-1 Dry rub. It has all the ingredients and "Smell" I want in my final product.
    Another NOTE: I love to use my vacuum sealer and freezing dinner-size portions because you can just boil the bag when camping and there is very little clean up.

Printable Recipe Card

About Sherry's Smoked Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Healthy, Heirloom

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