This smoked chicken is one of my favorite recipes.  Not only does it look rather cool, the technique creates the juiciest chicken you will ever eat. 

I picked up the recipe from a crazy Pharmacist cooker in George West.  If you are ever at a cook-off and see a rowdy bunch called the Drug Store Cowboys stop in, ask for Tim and tell him Danny from Houston sent you by.  You may not get to eat any BBQ or find out their secrets but you will definitely be welcomed.   

What your gonna need:

• Small fryer chicken. I like the Kosher chickens because they are smaller
• Some small oranges
• Yellow Onion
• Chicken Rub (Use a basic rub nothing with Chinese 5 Spice it will make the crust bitter)
• Cotton Ham Netting - You can get this at Butcher Supply Stores
• Any type of vinegar based mop.  Or just use orange juice with a little oil in it.

The big secret to this type of chicken is that the netting will keep the chicken real tight so the juices are forced to run through the meat. 

We always suspend this chicken in our smoker so the chicken cooks evenly.  This is not a one hour chicken either.  It is one that takes a good 5 hours to slow smoke.

Prep your chicken and stuff it with a couple oranges and half an onion.

Take your netting and slide the chicken in leaving enough room on either side to tie a knot.  The check will be suspended with the breasts facing town and the legs at the top.  So leave about 5 inches of netting on the top to tie to your smoke box. (Note:  this can get messy so make sure and wear an apron.  The netting is not easy to manipulate.)

Rub the outside of the chicken with orange juice and your chicken rub.

Get the birds on the smoker that is roughly 200 to 225 degrees.  You should smoke these for about 4 to 5 hours basting with your mop every half hour after the first three hours of cooking. 

Because of the netting the goodness inside just simmers and doesnt leak out.  This will be one juicy bird when your done.  After the chicken is cooked to doneness and the juices run clear the bird is ready .

Remove the birds and let them sit for about 10 minutes before you cut open the netting. 

For competition just split the birds in half.  Otherwise just get on it and start enjoying the feast.  For those that compete, be careful using this technique.  Some judges consider it "marking" your entry so you could get disqualified.  It will stand out in the crowd not only in appearance but in taste too.

Hope you enjoy the yard bird!