Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 whole chickens (3.5–4 lb each), halved
- Rub: 2 tbsp kosher salt, 1 tbsp coarse black pepper, 1 tbsp sweet paprika, 1 tsp garlic powder, 1/2 tsp cayenne (optional)
- Mop: 1 cup apple cider vinegar, 1/2 cup water, 2 tbsp neutral oil, 1 tbsp brown sugar, 2 tsp black pepper, 1 tsp kosher salt, 1 tsp crushed red pepper flakes, 1 tsp Worcestershire
- Fuel: Charcoal plus 2–3 chunks hickory, oak, or pecan
Do This
- 1) Halve chickens: remove backbone, split through breastbone; pat dry.
- 2) Mix rub; season all over, including under the skin. Rest 30 minutes (or dry-brine uncovered 8–24 hours).
- 3) Set up grill/smoker for indirect heat at 275–300°F; add water pan and wood chunks.
- 4) Simmer mop ingredients 3–5 minutes; keep warm. Reserve a clean portion for serving.
- 5) Smoke halves skin-side up. After 30 minutes, begin mopping; repeat every 20 minutes.
- 6) Cook to 160–165°F in the thickest breast and 175°F in the thigh, about 1 hour 45 minutes. Raise pit to 300–325°F for the last 15 minutes to bronze the skin (or briefly sear over direct heat 2–3 minutes, skin-side down).
- 7) Rest 10 minutes. Brush lightly with clean mop; serve extra alongside.
Why You’ll Love This Recipe
- Classic pit flavor at home: clean smoke, bronzed skin, and juicy meat.
- Simple, honest seasoning: salt, pepper, and paprika let the chicken shine.
- Bright, tangy pepper-vinegar mop keeps things moist and adds zip with every pass.
- Works on a kettle grill, offset smoker, pellet grill, or ceramic cooker.
Grocery List
- Produce: Lemon wedges and flat-leaf parsley for serving (optional)
- Dairy: None
- Pantry: 2 whole chickens; kosher salt; coarse black pepper; sweet paprika; garlic powder; cayenne (optional); apple cider vinegar; brown sugar; crushed red pepper flakes; Worcestershire; neutral oil; charcoal; hardwood chunks (hickory, oak, or pecan)
Full Ingredients
Chicken & Dry Rub
- 2 whole chickens (3.5–4 lb each)
- 2 tbsp kosher salt
- 1 tbsp freshly ground coarse black pepper
- 1 tbsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional, for a touch of heat)
Pepper-Vinegar Mop (Baste)
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp neutral oil (canola or grapeseed)
- 1 tbsp light brown sugar, packed
- 2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1 tsp crushed red pepper flakes
- 1 tsp Worcestershire sauce
For the Grill/Smoker
- Charcoal (preferably briquettes for steady heat)
- 2–3 fist-size chunks hickory, oak, or pecan (avoid over-smoking)
- Disposable aluminum pan for water
To Serve (Optional)
- Lemon wedges
- Chopped flat-leaf parsley
- Extra pepper-vinegar mop (reserved, not cross-contaminated)
Step-by-Step Instructions
Step 1: Halve and dry the chickens
Place a chicken breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly to crack the breastbone. Cut straight down through the center to create two halves. Repeat with the second chicken. Pat the halves very dry with paper towels—dry skin is the foundation of great color and crispness.
Step 2: Season (and optionally dry-brine)
In a small bowl, stir together the kosher salt, black pepper, sweet paprika, garlic powder, and cayenne (if using). Loosen the skin over the breasts and thighs with your fingers. Season the chicken halves evenly on all sides, including a light sprinkle under the skin. Let stand at room temperature for 30 minutes while you light the grill. For even better texture, place the seasoned halves on a rack over a sheet pan and refrigerate uncovered 8–24 hours, then smoke straight from the fridge.
Step 3: Set up the cooker for indirect heat at 275–300°F
Build a two-zone fire: pile lit charcoal on one side of the grill and leave the other side empty for indirect cooking. Place a water pan over the cool side to stabilize temperature and humidity. Add 2–3 hardwood chunks to the hot coals. Adjust vents to hold 275–300°F at grate level. If using a smoker, preheat to the same range. Keep the lid closed as much as possible to maintain a clean, steady fire.
Step 4: Make the pepper-vinegar mop
In a small saucepan, combine apple cider vinegar, water, neutral oil, brown sugar, black pepper, kosher salt, crushed red pepper flakes, and Worcestershire. Bring to a bare simmer over medium heat and cook for 3–5 minutes to dissolve the sugar and bloom the spices. Divide into two containers: keep one warm for mopping on the grill; reserve a second portion clean for serving. Never dip a used mop or brush into the serving portion.
Step 5: Smoke the chicken halves skin-side up
Arrange the chicken halves on the cool side of the grill, skin-side up, with the legs pointing toward the heat source. Close the lid. Smoke for 30 minutes without opening the cooker to allow the rub to set. Begin mopping: quickly open the lid and brush or dab a light layer of warm vinegar mop over the skin and exposed meat. Repeat every 20 minutes, working fast to keep heat and smoke in. Maintain 275–300°F and add a few charcoal briquettes as needed to hold temperature.
Step 6: Bronze and finish to temperature
Continue smoking and mopping until the thickest part of the breast reaches 160–165°F and the thigh reads about 175°F, about 1 hour 45 minutes total (times vary with bird size and cooker). For deeper color and lightly crisped skin, increase the pit to 300–325°F for the last 15 minutes. Alternatively, move the halves briefly over direct heat, skin-side down, 2–3 minutes to blister lightly—watch closely to avoid flare-ups.
Step 7: Rest, brush, and serve
Transfer the chicken to a platter and rest 10 minutes to let juices redistribute. Brush lightly with the reserved clean vinegar mop and sprinkle with a pinch of black pepper. Garnish with chopped parsley and lemon wedges if you like. Serve with extra mop on the side for dipping.
Pro Tips
- Keep the mop warm. Cool liquid can stall cooking and soften the skin; warm baste absorbs quickly.
- Do not over-smoke. Two to three hardwood chunks are plenty—aim for thin blue smoke, not billowing white.
- Mind the salt. If you dry-brine overnight, use the full rub as written. If your birds are enhanced or pre-salted, reduce rub salt by 25–50 percent.
- Vent control matters. Open the top vent fully; throttle the bottom vent to fine-tune between 275 and 300°F.
- Use a good thermometer. Pull at 160–165°F in the breast; carryover will finish the job during the rest.
Variations
- Spicier: Add 1 tsp extra cayenne to the rub and 1/2 tsp more red pepper flakes to the mop.
- Sweeter finish: Whisk 1 tbsp honey into the mop for the last 15 minutes only to avoid scorching.
- Herb-citrus: Add 1 tsp dried thyme and the zest of 1 lemon to the rub; tuck a few thyme sprigs under the skin.
Storage & Make-Ahead
Refrigerate cooled chicken within 2 hours in an airtight container for up to 4 days. Reheat at 300°F, tented with foil, until warm (about 20 minutes), then uncover for 5 minutes to re-crisp the skin. For best texture, rewarm on a grill over indirect heat. Freeze meat off the bone for up to 3 months; thaw overnight in the fridge. Mop sauce can be made 1 week ahead and refrigerated; bring to a boil for 1 minute before serving if it has contacted raw chicken.
Nutrition (per serving)
Approximate per half-chicken with skin: 560 calories; 54 g protein; 34 g fat; 2 g carbohydrates; 1200 mg sodium. Values will vary with bird size and seasoning level.
