Submitted by: Leon and Mary Brock
Attributed to: Leon
Category: Poultry
Description: And a further classic from the smokemiester himself. The Latin tones clearly a callback to his youthful days spent in the embrace of Spain & the Mediterranean.
Prep time: Overnight
Total time: 4 hours the next day
Servings: 3
Difficulty rating: 2
Ingredients:
3 1/2 lb whole chicken
3 ounces fresh mild goat cheese
1 Tablespoon prepared pesto
8-10 basil leaves
For the Mop:
1 cup chicken stock
1/2 cup white wine
2 tablespoons olive oil
1/2 cup water
1 Tablespoon prepared pesto
Special tools/utensils needed:
twine (optional)
large brine bag
Smoker
meat thermometer
mop
Directions:
The night before you plan to barbecue, remove the organs from the cavity of the chicken. Massage the chicken thoroughly with the cheese and pesto, inside and out, working them as far as possible under the skin without tearing it. Insert the basil leaves under the skin, placing them as evenly as possible over the chicken. If you wish, truss the chicken with twine. Place the chicken in a plastic bag and refrigerate it overnight.
Prepare the smoker for barbecuing by bringing the temperature to 200-220F.
Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
Mix together the mop ingredients in a saucepan. Keep the mop warm over low heat on the stove.
Transfer the chicken to the smoker, breast down. Cook for 3 1/2 to 4 hours, basting the chicken with the mop every 30 minutes. Turn the bird breast side up about halfway through the cooking time. When the chicken is done, its legs will move freely and the internal spot temperature should be 180-185 degrees.
Rest for 5 to 10 minutes once out of the smoker.
Remove the skin, carve the chicken, serve and enjoy!.