Easy Pork Carnitas
This is not the proper way to make Carnita’s. But hey it’s close enough to it. I had some left over pulled pork and decided to make Carnita’s with it.
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Smoked Chicken Salad
When you have an “extra” smoked chicken laying around and don’t know what to do with it. Make this Smoked Chicken Salad. You won’t be disappointed.
Smoked Chicken
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
- 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.
- 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.
- Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
- 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.
- When you happen to have an extra chicken laying around, make this smoked chicken salad.
Smoked Chicken
After you try this recipe Smoked Chicken, you never want to go back to the regular bbq chicken. I guarantee you that. ?
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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
- 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.
- 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.
- Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
- 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.
- When you happen to have an extra chicken laying around, make this smoked chicken salad.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes! 
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Baked Ham
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