Smoked Rosemary Brick Chicken for Man Food Mondays


Chicken and Equipment

The Marinade:


  1. We are going to smoke a whole chicken split in half. I used a large roasting hen that was thawed at the store.
  2. Taking a pair of kitchen shears you going to cut up one side of the back bone and then down the breast bone so that you have two, more or less, equal halves.
  3. I also cut out the back bone off the other half.
  4. Combine the marinade ingredients in a bowl and whisk together.
  5. Place both halves of the chicken in a 1 gallon plastic bag and pour the mixture over the chicken in the bag. Remove as much air as possible, seal the bag and turn it so that it contacts all the chicken. Place in the refrigerator for 1 hour or overnight (I do overnight). Turn the bag a few times to make sure that every thing gets flavor.
  6. When you are ready to start your cook remove the bag from the refrigerator so that it can warm a bit and assemble your smoker.
  7. Bring your temp up to 250°, once it is settled in add your apple wood, and if you are using a smoker that has a water pan set it up.
  8. Remove the chicken from the marinade and discard whats left in the bag.
  9. I use a digital thermometer with the prob inserted in the thigh to monitor the meat temp. I am looking for an internal temp of 169°.
  10. Place the Rosemary sprigs on the grill and set the chicken directly on it, skin side down.
  11. Place the foil covered bricks directly on the chicken and close the smoker.
  12. Add charcoal and wood chips periodically. Do not let the temperature drop below 230° for any length of time.
  13. You are cooking on a smoker, which is indirect heat, so the rosemary should not catch fire, but just in case keep a spray bottle of water handy.
  14. I took our chicken off the smoker when it reached 160° and placed it in the oven at 350° for the last 9°, this crisped the chicken a little more and gave it a really nice look. Allow it to sit for 5 minutes before serving.

Recipe by From Calculu∫ to Cupcake∫ at