You can then just crisp it up in a skillet when you are ready to eat. A sweet and tangy bbq sauce or a vinegary Carolina BBQ sauce is a great choice with pulled meat. A buttermilk ranch is a wonderful creamy pairing or even honey mustard or a balsamic vinaigrette that is the same as your salad is great for dipping the chicken in. Contains affiliate links where I might receive a commission if you make a purchase, at no cost to you. Thanks for your support! Does it take more time to smoke multiple chickens?
We want smoked chicken for Thanksgiving instead of Turkey this year! Hi Ritchie! This was some of the most tender and juicy chicken I have had. I used the simple brine mentioned on this site and submerged the chicken inside a small ice chest overnight. I used the rub recipe recommended here with yellow mustard. Very delicious.
Now you have me craving smoked chicken. Great idea to brine in a cooler if you don't have room in the fridge! Going to be using this recipe today for the Super Bowl!
Kyle - for the water pan or the chicken? The water pan should go on the bottom? For the chicken; it shouldn't matter but somewhere in the middle will be good. Happy smoking! Sorry, I meant the chicken! Guess I should have been more specific.
Appreciate the response though. Looking forward to it! Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Bloglovin Email Facebook Instagram Pinterest. Applewood smoked with a little kick and sweetness. Smoking a whole chicken or 3 is an excellent way to feast for days on succulent yardbird that can be the main attraction or the delicious starting point for so many dishes.
Published April 13, by Justin. This post may contain affiliate links. Please read my Disclosure Policy. Jump to Recipe. Smoked Whole Chicken. Course: Main. Cuisine: American. Prep Time: 15 minutes. Join my members-only group, The Grill Squad, for full access to my master classes, podcasts, and so much more! Jump to Recipe Print Recipe.
Prep Time : 5 mins. Cook Time : 4 hrs. Total Time : 4 hrs 5 mins. Servings : 4 people. Calories : kcal. Print Recipe Save to Pinterest. Preheat your smoker to degrees F. Drizzle chicken with olive oil and season on all sides with the sweet rub. I don't recommend rubbing in your seasoning because it will just pull back on the skin and your seasoning will chunk. Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates on your smoker.
Breasts should be about degrees F. The thighs should be about degrees F. They can be bone-in or boneless but when you are smoking them, you most likely will be working with the bone-in variety. You can season them or sauce them however you like. There are plenty of sauce and rub recipes to consider in your process. Wings are known for being made in a myriad of rubs and sauces with a ton of different dipping sauce.
This cut of meat comes from the wing section of the chicken, as you probably suspected. Wings tend to have less meat on them than other parts of the chicken but they are small and fun. Chicken wings are popular appetizers and party treats because they are considered finger food in many ways for their small nature. You will also notice that our times are based on cooking the chicken low and slow for the most part. This is because chicken can easily dry out when cooked at a high temperature.
The last thing you want is to pull your chicken out and have it be dry and flavorless. Cooking it at a lower temperature allows the chicken to maintain its natural flavors and juices and will give you a delicious, juicy chicken wing when you are finished with the process. You can cook them at higher temperatures but just be aware that you may end up with dry chicken if you are not careful. Many recipes and recommendations will tell you that the best way to smoke your chicken is to use a low temperature for smoking and then finish off your chicken wings at a higher temperature to finish off with a crisp skin on the wing.
We have more than one recommendation for smoking chicken wings. Check these out and choose one based on your overall preferences. We could spend all day on wings alone! We do however want to provide you with suitable options for different ways to smoke chicken. This particular description is designed to smoke your chicken at a low temperature and then shoot your temperature up to finish them off. This reduces the overall cooking time and will give you a good combination of juicy and smoked flavor without taking quite as much time to cook overall.
To try it, follow these steps when smoking chicken wings:. This process is simple and takes about 1. If you do use this method, we recommend that you use some sort of sauce on the wings to keep them moist. If you are using a rub, this may not work as well to prevent the chicken from getting dry.
Our favorite way to cook chicken wings is at a low temperature. While the other method works great if you have sauced wings and want a nice, crispy skin, this options works well for everything. Your skin will still get crispy during the process. This process does take longer since it is at a reduced temperature. What we do want to point out is that if you really want that crisp skin, you may still need to finish up with boosting your temperature for about 30 minutes at the end, although the chicken will be cooked to temperature.
If you want to crisp the skin using this method, you can push your heat up to degrees Fahrenheit for the last 30 minutes of cooking time. You can treat drumsticks very similarly to chicken wings when it comes to the smoking process.
Drumsticks do often have skin on them, which you will want to end up nice and crisp when the process is completed. Here are our recommended steps for smoking drumsticks and keeping them delicious:. Drumsticks are super easy to smoke. If you do prepare them with a rub or a sauce, be sure that you get that all over the chicken, including underneath the skin.
Getting your rub or sauce under the skin is a trick that will keep your chicken delightfully moist! Chicken thighs do take a bit longer to smoke than the wings and drumsticks we have covered so far. Much like with wings and drumsticks, if they have skin, you might want to finish the process with an elevated temperature to get that skin nice and crispy right before you serve them.
Smoking chicken thighs takes a little bit longer because they do have more meat than drumsticks and wings, which means you are probably smoking more pounds of chicken overall. As usual, for smoking, we recommend a low and slow approach , even if you finish with a high temperature for that crisp skin. For this process, you should leave the lid closed as much as possible while the chicken smokes. Just turn them over around the halfway mark 1.
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