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Smoked Chicken

Chef: jheywood76

  • serves 3
  • cook time 300 minutes

This is my favorite way to prepare chicken. It takes extra time but the results are amazing.

Ingredients

  • 1 whole - chicken
  • 1 - dried basil
  • 1 - dried oregano
  • 1 - dried parsley
  • 1 - garlic powder
  • 1 - mustard powder
  • 1 - onion powder
  • 1 - paprika
  • 1 - vegetable oil

Basic Brine

  • 8 count - bay leaves
  • 1 tbsp - black pepper corns
  • 3/4 cup - brown sugar
  • 1 cup - kosher salt
  • 1 gallon - water

Directions

Chicken

  • Prepare a basic brine; at least 1 gallon
  • Place chicken in container only slightly larger than the chicken and cover with the brine
  • Wait 12 - 18 hours
  • Remove chicken from brine
  • Rub chicken with wet rub
  • Wait 12 - 18 hours
  • Put chicken in smoker that is already at 225F
  • Hold smoker at 225F for roughly 5 hours or until a meat thermometer reads safe temperatures in both the breast and thigh meat
  • Remove chicken and wrap in foil or place in a heavy casserole dish to rest 

Wet rub

  • Mix dry ingredients with just enough vegetable oil to make it sticky

 

Basic Brine

  • Use 2x 5 Gallon food safe buckets. One for mixing the brine and one has the meat in it. Make sure to mix well before transferring the brine to the bucket with the meat in it. 
  • Once you have covered the meat with brine put the lid on the bucket and refridgerate for 12-18 hours.
  • Finally pull the meat out, rub* it with your favorite dry herb mix and cook it. Preferrably slow and low on a smoker but the oven will work too.

 

*If your favorite herb mix contains salt or sugar you should consider leaving it out. With the brine you could easily over season the meat.

 

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