Uploaded November 2018 | Updated September 2026, 3 days ago
Hey y'all this is smoking a can chicken in the snow on the WSM. I made a gravy on the side you can use anytime of the year, for Thanksgiving, Christmas or whenever. Smoking in the colder temps is not hard and this is a great recipe.
Follow me on youtube and Instagram:
youtube.com/c/picklesbbqandcooking
instagram.com/picklecooking
I used Rich's River Dirt all purpose spice and Heaven Made Products It's Incredible on the chicken.
Use your favorite rubs. You can find them here:
heavenmadeproducts.com/products.html
Smoke the chicken for around 2 hrs for a 5 lb chicken running at 225 - 250 on the smoker, but always make sure to temp it. The breast should read 165. Put a small tray in the smoker so you can catch the pan drippings and use those for the gravy.
Gravy recipe:
2 C Chicken Broth
All the giblets from the chicken
1 stalk celery rough chopped
Half an onion rough chopped
1 C of carrots rough chopped
Add some salt and pepper
Bring to a boil, then simmer for a couple of hours.
Drain the sauce and save the giblets, cut them up.
Make your roux, half and half fat to flour, I used:
1/4 cup butter
1/4 cup flour
Melt down the butter and slowly mix in the flour.
Add your reserved chicken broth until the gravy gets to a nice consistency.
Add the chopped giblets
1 tb pepper and salt to taste
Enjoy!
Hey y'all this is smoking a can chicken in the snow on the WSM. I made a gravy on the side you can use anytime of the year, for Thanksgiving, Christmas or whenever. Smoking in the colder temps is not hard and this is a great recipe.
Follow me on youtube and Instagram:
youtube.com/c/picklesbbqandcooking
instagram.com/picklecooking
I used Rich's River Dirt all purpose spice and Heaven Made Products It's Incredible on the chicken.
Use your favorite rubs. You can find them here:
heavenmadeproducts.com/products.html
Smoke the chicken for around 2 hrs for a 5 lb chicken running at 225 - 250 on the smoker, but always make sure to temp it. The breast should read 165. Put a small tray in the smoker so you can catch the pan drippings and use those for the gravy.
Gravy recipe:
2 C Chicken Broth
All the giblets from the chicken
1 stalk celery rough chopped
Half an onion rough chopped
1 C of carrots rough chopped
Add some salt and pepper
Bring to a boil, then simmer for a couple of hours.
Drain the sauce and save the giblets, cut them up.
Make your roux, half and half fat to flour, I used:
1/4 cup butter
1/4 cup flour
Melt down the butter and slowly mix in the flour.
Add your reserved chicken broth until the gravy gets to a nice consistency.
Add the chopped giblets
1 tb pepper and salt to taste
Enjoy!
