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Nutrition Facts
Serving Size 171 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 580 mg 24%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 38 g
Vitamin A 6% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoked Whole Chicken
Prep Time
1 hour
Cook Time
2 hours
Total Time
3 hours
6  People


Recipe makes 6 Servings

3 Lb whole broiler fryer chicken, giblets removed
1/4 cup(s) extra virgin olive oil
1 Tbsp Adams Reserve Texas Brisket Rub, plus more as needed
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Place chicken or a roasting pan, rub with olive oil and season outside of chicken and cavity liberally with seasoning rub. Refrigerate for at least 1 hour before cooking.
While chicken is sitting, preheat smoker using your favorite wood to between 300 and 325F.
Place chicken in smoker farthest away from heat source, allow to smoke for at least 1 hour then rotate chicken and place it closer to heat source to help crisp skin.
Raise temp in smoker to 350 to 375F. Continue to cook rotating chicken as it crisps. Continue to cook until chicken reaches 165F internal temp.
Remove and allow to rest for at least 15 to 20 minutes before carving.
Chef's Note: I like to first brine my chicken using the "Pink Peppercorn and Citrus Brine for BBQ'd Birds" on


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