Overview

Smoke‑roast chicken halves hot and clean at 325°F (163°C) for rendered, bite‑through skin and moist breast and thigh meat. This method favors pecan smoke, a dry brine, and tight temp control for reliable, competition‑worthy results at home.

Ingredients

• 1 whole chicken, 3.5–4.5 lb (1.6–2.0 kg), halved
• Kosher salt at 0.8–1.0% of chicken weight (for a 4 lb/1814 g bird: 14–18 g; ~2.5–3 tsp Diamond Crystal or ~1.5–2 tsp Morton)
• Freshly ground black pepper, 2–3 g (~1 tsp)
• Sweet paprika, 4 g (~2 tsp), optional for color
• Garlic powder, 2 g (~1 tsp), optional
• Neutral oil or duck fat, 1 tbsp (15 ml) for brushing

Equipment

• Kettle, pellet grill, offset, or gas grill capable of steady 325°F (163°C)
• Charcoal and chimney starter (for charcoal setups)
• Pecan wood chunks or pellets
• Instant‑read thermometer and at least one leave‑in probe
• Kitchen shears and a sturdy chef’s knife
• Wire rack and rimmed sheet pan
• Heat‑resistant gloves
• Cutting board (separate for raw poultry)
• Foil drip pan and optional foil shield
• Tongs and basting brush (if saucing)

Wood

Pecan (clean‑burning, medium smoke); cherry or apple optional for added color

Time & Temp

Time & Temp
Smoke temp: 325 °F (163 °C)
Target internal: 165 °F (74 °C)
Approx duration: 1.25 hours

Why 325°F (163°C) Works for Chicken Halves

Chicken skin turns rubbery when cooked too cool and too slow. Running the pit at 325°F (163°C) renders subcutaneous fat fast enough to blister the skin while gently cooking the breast. Halving the bird exposes more edge surface and puts dark and white meat on the same timeline, especially when you orient thighs toward the hotter side of the pit. Expect 60–90 minutes total depending on bird size and airflow.

Sourcing and Prep

Choose a whole chicken in the 3.5–4.5 lb (1.6–2.0 kg) range for predictable timing; larger birds work but take longer. Pat the bird very dry. Remove the backbone with shears, split through the breastbone to create two even halves, trim excess fat and moisture‑trapping membranes around the cavity, and square up any loose skin so it doesn’t burn. For seasoning, a simple Texas‑leaning rub—salt, black pepper, and a little paprika—lets clean pecan smoke lead.

Dry Brine for Crisp Skin

Salt the chicken halves at 0.8–1.0% of meat weight. For a 4 lb bird (~1814 g), that’s 14–18 g kosher salt total (about 2.5–3 tsp Diamond Crystal or 1.5–2 tsp Morton; spoon volumes vary). Lightly season with pepper, paprika, and garlic powder after salting. Set the halves on a wire rack over a sheet pan, uncovered in the refrigerator for 8–24 hours to dry the skin. Pull from the fridge while you light the pit; keep them cold but unwrapped so the surface stays dry.

Fire Setup at 325°F (163°C)

Charcoal kettle: Build a two‑zone fire with a half chimney (40–50 briquets) lit over a bed of unlit charcoal. Place a foil drip pan under the cool side. Add 1–2 chunks of pecan (fist‑size total). Bottom vent fully open; start with top vent half open and adjust to hold 325°F (163°C) at grate. Pellet grill: Run 325°F (163°C) with pecan pellets; place a small foil pan to catch drippings and keep airflow clean. Offset: Run a small, clean pecan‑forward fire. Target 325°F (163°C) at the cooking grate with steady, thin blue smoke; place chicken further from the firebox with thighs facing the heat source. Gas grill: Light outer burners to hold 325°F (163°C), keep center off for indirect, and use a foil packet of pecan chips over a lit burner for a light smoke kiss.

Cook Method: Step by Step

1. Lightly brush the skin with 1 tbsp (15 ml) neutral oil or duck fat immediately before cooking—just a sheen to promote heat transfer and color. 2) Place halves skin‑up on the indirect side. Position thighs toward the hotter zone. Insert a leave‑in probe into the deepest part of the breast on one half and another in the thigh of the other half if you have it. 3) Cook at 325°F (163°C) for 30–40 minutes without opening the lid. 4) Rotate and swap positions for even cooking; avoid excessive peeking. 5) Begin checking temps at 50 minutes. Breast should climb through 150–155°F (66–68°C); thigh will usually lead. 6) When breast hits 160–162°F (71–72°C), move each half briefly closer to heat or over direct heat, skin‑side down 1–3 minutes if needed, to blister and set the skin. Manage flare‑ups with a lid close or a quick move back to indirect. 7) Pull when breast reaches 160–162°F (71–72°C) and thigh reads 175–185°F (79–85°C). Carryover will bring the breast to a safe 165°F (74°C).

Doneness and Texture Checks

Use a fast, accurate instant‑read thermometer. Targets: breast 160–165°F (71–74°C), thigh/leg 175–185°F (79–85°C) for tender, rendered dark meat. The probe should slide into the thigh like room‑temperature butter and come out clean. Skin should look lacquered with small blisters and feel rendered, not rubbery. Clear juices are helpful but not definitive—trust the thermometer.

Saucing and Finishing Options

If you like sauce, use a thin glaze and set it late to protect the skin. Brush a light coat during the last 5–8 minutes at 325°F (163°C) and allow it to tack without burning. A Carolinas‑style vinegar glaze (apple cider vinegar, a touch of sugar, red pepper) complements the pecan smoke and won’t gum up the skin like heavy, sugary sauces.

Rest, Carve, Serve

Rest the halves 5–10 minutes on a wire rack, tented loosely with foil. This short rest preserves crisp skin and lets carryover finish the breast. Carve by separating breast from leg quarter, then slice across the breast. Finish with a pinch of flaky salt and cracked pepper. Serve immediately; skin is at its best in the first 10–15 minutes.

Food Safety

Handle raw poultry with separate boards and knives; wash hands and surfaces. Keep chicken refrigerated until firing the pit. Cook to a safe internal temperature—breast must reach at least 165°F (74°C) by the end of carryover; thighs can go higher for texture. Do not baste with raw‑chicken marinades unless they’ve been boiled for 1 minute. Cool leftovers quickly; refrigerate within 2 hours (within 1 hour if ambient is above 90°F/32°C). Store 3–4 days in the fridge; reheat to 165°F (74°C).

Troubleshooting

Skin too dark before breast is done: move to a cooler zone, add a small foil shield near the thighs, or reduce pit temp to 300°F (149°C) temporarily. Skin pale or rubbery: verify grate‑level temp truly reads 325°F (163°C), increase airflow, and make sure the surface of the chicken was dry before cooking. Breast stalling low: rotate positions and make sure probes are not touching bone. Thighs lagging: aim the thigh toward the hotter zone or give the leg quarter a brief direct‑heat finish. Too much smoke: use fewer wood chunks (one fist‑size pecan chunk often suffices at this temp) and focus on thin, clean smoke.

Notes

• Orientation matters: aim thighs toward the hotter zone to push dark meat higher without overcooking the breast.
• Probe placement: in the breast, slide into the thickest part from the side, stopping short of the center line and avoiding bone; in the thigh, aim for the meatiest inner portion near but not touching the joint.
• If using an offset, prioritize a clean, small fire. Thick white smoke at 325°F will taste acrid on chicken.
• Pellet grills at 325°F produce lighter smoke; the tradeoff is worth it for crisp skin. Use a pecan or pecan/cherry blend to maximize flavor.
• For salted rubs, measure salt by weight for consistency; spoon volumes vary by brand and grain.
• If applying sauce, keep it thin and add only at the end; sugar burns quickly at 325°F.
• Carryover heat: pulling breast at 160–162°F (71–72°C) typically lands 165°F (74°C) after a short rest.
• Storage: cool fast, refrigerate within 2 hours (1 hour if >90°F/32°C), keep 3–4 days; reheat to 165°F (74°C) to maintain safety.
• Avoid wet skin: uncovered fridge time is the single best path to bite‑through skin without gimmicks.