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

• 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

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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Prep Time 1 hour hr 30 minutes mins

Cook Time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

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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.

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