Hickory Smoked Yard Bird
  • 2 chickens - 3 1/2 to 4 pounds each
  • Kosher salt
  • coarsely ground black pepper
  • 1 recipe white bbq sauce
  • 1/2 cup lard or butter
  1. cut the chickens in half, rinse the halves, and use a paper towel to dry-- dry skin is very important
  2. season with kosher salt and fresh ground black pepper to both sides-- do the top side last
  3. prepare your grill or smoker with natural lump charcoal and hickory chunks for indirect cooking
  4. pre-heat to 275
  5. place the chickens on and let them go for about an hour
  6. then baste your birds and again about every hour until they are done with lard
  7. at this time start increasing the temps in the cooker to 350 to finish the chicken and crisp the skin
  8. dunk the cooked chicken in the white sauce or serve it on the side