• Erik

Sous Vide Chicken Smoked in the Pit Barrel Cooker


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 Chickens (4-6 pounds)

Seasoning of your choice.


Cut Chickens 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 show you the whole process step by step, just watch the video below.