Overview

Crisp-skinned, juicy chicken halves hung over a clean charcoal fire in a drum run steady at 325°F (163°C). Fast, even cooking with that signature drum-smoker drip‑sizzle flavor.

Ingredients

• 1 whole chicken, 4–5 lb (1.8–2.3 kg), split into halves (or 2 pre-cut halves)
• Kosher salt for dry brine: 1.5% of chicken weight (about 27–34 g for a 4–5 lb bird)
• Neutral oil or melted butter (binder): 1 Tbsp (15 mL)
• Black pepper, medium grind: 2 tsp (6 g)
• Sweet paprika: 1 Tbsp (7 g)
• Garlic powder: 2 tsp (6 g)
• Onion powder: 2 tsp (6 g)
• Dried thyme or oregano: 1 tsp (1 g)
• Cayenne, optional: 1/4–1/2 tsp (0.5–1 g)
• Optional glaze: 1/2 cup (120 mL) BBQ sauce thinned 1:1 with apple cider vinegar

Equipment

• Drum smoker or Pit Barrel–style cooker with hanging rods
• 4–6 stainless steel meat hooks (double-hooking recommended)
• Charcoal basket and chimney starter
• Charcoal briquettes (or lump) and 2 fist-sized wood chunks
• Instant-read thermometer; optional leave-in probe
• Heat-resistant gloves and heavy-duty tongs
• Kitchen shears or boning knife; cutting board
• Wire rack and sheet pan
• Nitrile gloves and paper towels

Wood

pecan

Time & Temp

Time & Temp
Smoke temp: 325 °F (163 °C)
Target internal: 165 °F (74 °C)
Approx duration: 1.0 hours

Why Hang Chicken Halves at 325°F

Hanging puts the thighs closer to the heat and the breasts higher, so dark and white meat finish together without constant juggling. Running the drum at 325°F (163°C) renders fat cleanly, crisps skin, and sets seasoning in under an hour while the drippings kiss the coals for that unmistakable drum flavor.

Choose and Prep the Bird

Look for a 4–5 lb whole chicken (1.8–2.3 kg) with intact skin, or buy pre-cut halves. If starting whole, spatchcock by removing the backbone, then split down the breastbone to make two equal halves. Trim excess fat and any loose skin flaps that could burn. Pat dry thoroughly—dry skin is non-negotiable for crisp results. Dry brine with kosher salt at 1.5% of the bird’s weight (about 27–34 g for a 4–5 lb bird), sprinkling evenly on all sides and under the skin where you can. Set on a wire rack over a sheet pan, uncovered in the refrigerator 12–24 hours. Keep the chicken on the top shelf away from other foods to avoid cross-contamination.

Seasoning

Because you dry brined, use a no-salt rub so you do not over-season. Toss the halves lightly with 1 Tbsp (15 mL) neutral oil or melted butter as a binder, then apply a balanced rub: medium-grind black pepper, sweet paprika, garlic and onion powder, a touch of dried thyme or oregano, and optional cayenne for heat. Aim for even, thin coverage—enough to coat without caking. If you skip the dry brine, add kosher salt to the rub at about 0.7–0.9% of the meat weight and season 30–60 minutes before cooking.

Fire and Drum Setup

Load your charcoal basket 2/3 to full with briquettes for steady heat. Nestle two fist-sized pecan chunks near the outer edge of the pile so they ignite gradually. Light a half to three-quarters chimney of briquettes and pour the lit coals in a well in the center of the basket. Assemble the drum, set hanging rods, open intake(s) to your usual 325°F (163°C) position, and preheat 20–30 minutes until the smoke is thin and the lid thermometer or grate probe holds steady. In drum cookers, keep the lid closed; opening the lid introduces oxygen that can flare the coals.

Hooking and Hanging Technique

Use two hooks per half for security. First hook: pierce under the backbone between ribs so the point exits through sturdy skin near the spine. Second hook: anchor through the breast side near the wishbone or through the wing joint cartilage—this prevents tear-out as the fat renders. Hang the halves so thighs sit lower than the breasts; that places dark meat in the hotter zone. Tuck wing tips behind the joints to prevent burning. When opening the lid to hang or check temps, crack it an inch first to temper airflow, then lift smoothly to avoid a rush of oxygen and flare-ups.

Cook Timeline and Doneness Cues

Cook at a steady 325°F (163°C). Typical time is 50–70 minutes for 4–5 lb (1.8–2.3 kg) birds split into halves, but cook to temperature, not time. At 30 minutes, rotate the hanging rods 180 degrees for even color and, if the drum is full, swap positions between hotter and cooler spots. Begin probing at 45 minutes. Target 160–165°F (71–74°C) in the thickest part of the breast without touching bone, and 175–180°F (79–82°C) in the thigh near the joint. Skin should be well-rendered and crackle when tapped. If you’re confident in carryover heating and moving quickly to rest, you can pull breasts at 160–162°F (71–72°C) expecting a 3–5°F rise to 165°F (74°C) during a 10-minute rest.

Optional Glaze and Finishing

If you like a light glaze, thin your sauce 1:1 with apple cider vinegar and brush a thin coat in the last 5–10 minutes so it sets without burning. Keep sugar content modest at this temperature. If the skin needs a touch more snap, you can finish briefly on a hot grate over the coals or under a broiler for 1–2 minutes per side. Do not steam the skin after cooking; rest loosely, not under a tight foil tent.

Serving and Carving

Rest the halves 10–15 minutes on a rack to keep the bottom from steaming. Serve as halves or break down: separate wing, drum, and thigh, then slice the breast across the grain. A squeeze of lemon and a light brush of melted butter highlights the smoke and seasoning. Keep sauces on the side so the crisp skin stays intact.

Food Safety and Storage

Handle raw poultry with care. Use separate boards, knives, and trays for raw and cooked items, wash hands, and sanitize surfaces. Keep the dry-brining chicken refrigerated below 40°F (4°C). Cook to a safe internal temperature—165°F (74°C) in the breast is the USDA guideline for immediate safety. Refrigerate leftovers within 2 hours of cooking (1 hour if ambient is above 90°F/32°C). Store in shallow containers 3–4 days in the refrigerator or up to 3 months in the freezer. Reheat to 165°F (74°C). Discard any sauce or marinade that contacted raw chicken.

Troubleshooting and Tips

Rubbery skin usually means the pit ran too cool or the skin was wet; ensure 325°F (163°C) and start with thoroughly dried chicken. Bitter, sooty flavors come from smoldering fuel; preheat until smoke runs thin and avoid overloading wood—two chunks is plenty in a drum. Flare-ups happen when you open the lid wide; crack it first and work quickly. If a hook threatens to tear out, re-seat into thicker bone or add a second hook through the breast near the wishbone. Pale color can be corrected by a few extra minutes in the hot zone or a brief grate finish.

Notes

• Plan for carryover: pulling breasts at 160–162°F (71–72°C) typically rises to 165°F (74°C) after a 10-minute rest.
• Rotate the hanging rods at the halfway point for even color and doneness.
• Keep the lid closed as much as possible; oxygen spikes drive flare-ups and acrid smoke.
• Two wood chunks are enough in a drum; add cherry for color if desired.
• Tuck wing tips behind the joints to prevent scorching and keep the silhouette compact for even heat.