Smoked Whole Barbecue Chicken

For the chimichurri butter

1. Combine the softened butter, dry chimichurri, and 1 tsp salt and pepper mix in a bowl.

2. Mash with a gloved hand or fork until evenly distributed.

   Warm room-temperature butter makes this much easier to mix without melting.

For the chickens

3. Fire up the smoker to 225–250°F (107–120°C) with a moderate smoke flow.

4. Remove the giblets and hearts from the cavities of both chickens.

5. Season the cavity and exterior of the first chicken thoroughly with salt and pepper mix.

6. For the second chicken, gently separate the skin from the breast meat with your fingers.

7. Work the chimichurri butter under the skin over the breasts and thighs, spreading it evenly.

8. Season the outside of the buttered chicken lightly with salt and pepper mix.

9. Place both chickens on the smoker grates with the dark meat facing the heat source.

   Dark meat handles higher temperatures well (up to 190°F / 88°C), protecting the breast from overcooking.

10. Smoke at 225–250°F (107–120°C) until the skin starts to darken, about 90 minutes.

    Then 90 min of waiting

11. Increase the smoker temperature to 325°F (163°C) to help render fat and crisp the skin.

12. Continue cooking until an instant-read thermometer reads 155°F (68°C) in the thickest part of the breast and at least 175°F (80°C) in the thigh.

    Then 30 min of waiting

    Holding the breast at 155°F (68°C) for 1 minute makes it as safe as cooking to 165°F (74°C) instantly, while preserving maximum juiciness.

13. Remove the chickens from the smoker and let rest on a board for 10 minutes before carving.

    Then 10 min of waiting