This Smoked Whole Chicken recipe delivers crispy skin and juicy, flavorful meat with a touch of smoky perfection. Seasoned with berbere spice and basted with buttery goodness, this chicken is perfect for any backyard BBQ. A squeeze of fresh lemon ties it all together for a zesty finish.

Instructions

Dry Brine

1. 01

   Pat each chicken dry with paper towels.

2. 02

   Generously season all sides and the cavity of each chicken with kosher salt.

3. 03

   Place the chickens on a wire rack set over a pan and refrigerate, uncovered, for 24 hours to dry brine.

Grill Setup

4. 04

   Set up your Kamado Joe for indirect cooking at 350-375°F.

5. 05

   Add 2 wood blocks (maple recommended) for a smoky flavor.

6. 06

   Place a drip pan under the grates to catch drippings and basting liquid.

Seasoning

7. 07

   After 24 hours, season the chickens with berbere spice blend (or your choice of seasoning).

8. 08

   Avoid adding additional salt, as the dry brine has already infused the chicken with seasoning.

Beer Can Placement

9. 09

   Open the beer cans and set each chicken upright over the can, ensuring the cavity fits snugly.

10. 10

    Keep the legs and wings tucked but not tied.

Smoking

11. 11

    Place the chickens on the grill, positioning the thermometer probe in the thickest part of the breast.

12. 12

    Cook until the internal temperature of the breast reaches 165°F. This typically takes 1 hour for smaller chickens and 1 hour 20 minutes for larger ones.

Basting

13. 13

    At the 30-minute mark, melt one stick of butter and mix with 1 tablespoon of the berbere blend (or your seasoning).

14. 14

    Baste the chickens generously. Repeat every 10-20 minutes until the chicken is cooked through.

Rest and Serve

15. 15

    Once the breasts reach 165°F, remove the chickens from the grill. Carefully remove the beer cans and let the chickens rest for 10 minutes. Squeeze fresh lemon juice over the chickens, carve, and serve!