The Best Drum Smoker Chicken

Directions

1. Preheat your drum smoker to 300°F.

2. Spatchcock the chicken using kitchen scissors for easier, more even cooking.

3. Drizzle olive oil on a sheet pan and place halved cherry tomatoes face down.

4. Sprinkle the corn kernels around the pan.

5. Season both the tomatoes and corn with Big Poppa’s Desert Gold and lightly spray with avocado oil.

6. Generously coat both sides and all crevices of the spatchcocked chicken with Big Poppa’s Desert Gold.

7. Place the seasoned chicken directly in the drum smoker and smoke for about 35 minutes, or until it reaches an internal temperature of 110°F.

8. Transfer the chicken to a wire rack and place it over the vegetable pan.

9. Pour a splash of white wine into the pan to enhance the flavor.

10. Return everything to the smoker and continue cooking until the chicken reaches 150°F.

11. Remove the pan from the smoker and discard some of the excess liquid.

12. Place the chicken (back side up) on the wire rack and broil in the oven for 5 minutes.

13. Flip the chicken and broil for 7-10 minutes, or until the skin is golden and crispy.

14. Remove from the oven and plate.

15. Garnish with fresh basil and enjoy this perfectly smoked, juicy, and crispy chicken.