• Heat your Smoker to between 200 and 225. Use hardwood charcoal and set the smoker for indirect heat.

 

• Using your hand, slowly go between the meat of the chicken and the skin and separate the two. Be careful and don’t tear skin.

 

• Pour a marinade or Italian dressing under the skin on the meat of the chicken and rub it into the meat, making sure you thoroughly coat all the chicken meat.

 

• Then rub your favorite chicken spices onto the chicken meat under the skin.

 

• Coat the outside of the skin with the marinade/Italian dressing.

 

• Sprinkle your spices over the chicken skin and rub them in.

 

• Add your favorite smoking wood to your smoker. I prefer a combination of hickory and pecan.

 

• Put the chicken on the smoker to cook with indirect heat.

 

• Insert a meat thermometer close to the bone making sure it doesn’t touch the bone.

 

• After one hour,  Spray your chicken every 30 minutes with olive oil to help the outside stay moist.

 

• Cook your chicken until it reaches an internal temp of 165.

 

• Before you take the chicken off your smoker, check to see if it’s done by pulling the leg and wing. If they easily separate from the body, your chicken is ready to pull off the smoker.

 

• Let the chicken rest for 20 minutes before you cut it for serving.

 

• Add your favorite Bentley’s Batch 5 Barbecue Sauce to your chicken slices  just before serving.