Solid Lifters
In Memoriam
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- Inland Empire SoCal
- SOLID_LIFTERS
I slow smoked a chicken on Saturday. Does that count?
It was supposed to be Sunday, for a 'Special Sunday Dinner' before my aunt left town. But, it was going to be too hot to slow smoke anything on Sunday.
Buy a whole chicken. Butterfly it. Make a brine of 1 cup of coarse (kosher) salt (don't use Morton's salt!) and add some of your favorite powdered spices (no salt kind) like garlic or onion powder, paprika, chili powder, chile powder, poultry seasoning, etc. Add 1 gallon of water. Brine chicken in it for at least 4 hours, 12 hours being average. Rinse the bird off, put it on the grill or smoker fat side up and add a temperature probe. Smoke with half mesquite and half hickory wood chunks. Every half hour, tap the white ash off the coals and stoke them for a bit, and also brush chicken with lemon and butter mop. Maintain at least a 260 degree temp, 320 being best. Cook until chicken thigh reaches 170-175 degrees. Let rest for 30 minutes, then enjoy.
It was supposed to be Sunday, for a 'Special Sunday Dinner' before my aunt left town. But, it was going to be too hot to slow smoke anything on Sunday.
Buy a whole chicken. Butterfly it. Make a brine of 1 cup of coarse (kosher) salt (don't use Morton's salt!) and add some of your favorite powdered spices (no salt kind) like garlic or onion powder, paprika, chili powder, chile powder, poultry seasoning, etc. Add 1 gallon of water. Brine chicken in it for at least 4 hours, 12 hours being average. Rinse the bird off, put it on the grill or smoker fat side up and add a temperature probe. Smoke with half mesquite and half hickory wood chunks. Every half hour, tap the white ash off the coals and stoke them for a bit, and also brush chicken with lemon and butter mop. Maintain at least a 260 degree temp, 320 being best. Cook until chicken thigh reaches 170-175 degrees. Let rest for 30 minutes, then enjoy.