Combining Sous Vide with Smoking for the Ultimate Smoked Chicken

Smoking chicken is notoriously tricky because getting it perfect requires balancing two opposing forces: cooking it low enough to absorb smoke, but hot enough to render the fat and crisp the skin.

Combining sous vide and smoking creates the ultimate chicken by completely solving these two issues. Sous vide cooking it first for a few hours guarantees it will remain juicy, while smoking it afterward slowly ensures a great smokey flavor.

Here is a foolproof way to cook some of the best Smoked Chicken you have ever tasted. So easy to do as well. Just follow my simple directions.

Ingredients:

Whole Young Chicken (4-6 pounds)

Seasoning of your choice

Cut Chicken in half using Kitchen Shears or a Knife. Apply the Seasoning of your choice on both sides of the Chicken Halves.

Vacuum Seal in bags. Heat Chicken for 3-4 Hours in the Sous Vide at 145 Degrees Fahrenheit.

Remove bags and Chicken and dry off with paper towels. Apply additional seasonings if necessary. Prepare grill or Pit Barrel Cooker.

Hang Chicken Halves in Pit Barrel Cooker. Add a chunk of Wood of your choice and allow fire to heat up. Place lid sightly ajar to allow the temperature to get hot. Smoke for 25-45 minutes or until Chicken Skin is Crisp and Browned.

Remove Chicken and allow to cool for a few minutes. Slice and Enjoy!

To watch me prepare this recipe step by step, simply watch my video below.