Smoked Chicken

Sep 10, 2016 by

Some people like to BBQ/grill chicken, others like to smoke chicken . As for me I prefer the smoked chicken. To have a crispy skin on the chicken it has to be smoked around 325-350 F temp. Anytime you smoke your meat it comes down to what flavor of wood do you like. apple wood chips gives you a nice flavor. Once you try my recipe I can guarantee you you won’t go back to BBQ/grilling.

Ingredients

  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Instructions

  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

 

Smoked Chicken
 
Prep time
Cook time
Total time
 
After you try this recipe Smoked Chicken, you never want to go back to the regular bbq chicken. I guarantee you that. ?
Ingredients
  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
  • For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • ½ cup kosher salt
  • ¼ cup brown sugar
  • 2 tablespoons molasses
Instructions
  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1½ hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

 

Related Posts

Share This

2
Love to hear from you. If you made this recipe post a picture how yours turned out.

avatar
Photo and Image Files
 
Audio and Video Files
 
2 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
2 Comment authors
ArrisjeMeg Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
Meg
Guest
Meg

Smokers do not reach temperatures of 350 degrees. You would have ashes after 8 hrs of cooking.

trackback

[…] you have an “extra” smoked chicken laying around and don’t know what to do with it. Make this Smoked Chicken Salad. You […]