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Cooked chicken on a tray
James Strange

Pit Barrel Cooker dry rubbed chicken

4.98 from 48 votes
This simple dry rubbed chicken cooked in the Pit Barrel Cooker is moist has a savory, sweet, and spicy flavor, and is made with pantry staples.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 64
Ingredients Equipment Method

Ingredients
  

  • 2 each Chickens
  • 2 Tablespoons Olive oil
  • 4 Tablespoons Smoked paprika
  • 2 Tablespoons Brown sugar
  • 2 teaspoons Salt
  • 2 teaspoons Onion powder
  • 4 teaspoons Granulated garlic
  • 2 teaspoons Cayenne pepper
  • 1 teaspoon Oregano
  • 2 teaspoons Thyme
  • 2 teaspoons Chili powder
  • 1 teaspoon Black pepper

Equipment

  • 1 Pit Barrel Cooker

Method
 

  1. Split the chickens into halves. If desired remove the backbone.
  2. Coat the outside of the chickens with olive oil.
  3. In a bowl add the smoked paprika, brown sugar, salt, onion powder, granulated garlic, cayenne pepper, oregano, thyme, chili powder, and black pepper. Give the seasoning mix a good stir.
  4. Liberally season the with the seasoning mix. Run the hooks under the breastbone.
  5. Start a fire in the pit barrel cooker and adjust the barrel temperature to 225F.
  6. Hang the chickens and close the lid.
  7. Cook the chickens to an internal temperature of 150F. Then adjust the barrel temp to 275F.
  8. Cook the chickens to a minimum internal temperature of 165F.
  9. They are now ready to serve.