Post by Panzer on Oct 26, 2013 22:24:26 GMT -5
This is one of the first things I prepared when I got my smoker. Mine has a water pan in it to give off steam, so that will make a difference in your final product. I prefer to use a 3 part apple wood and 1 part hickory blend for smoking chickens, and I use only one pan of chips, because it is possible to over-smoke a delicate meat. Before all that, I soak about a 5 pound bird in a solution of roughly 1/4 cup salt and 1/4 cup sugar (make sure it's dissolved) in about a gallon of water, refrigerated. It needs to cover the bird for about 4 hours. Heat your smoker to 250 degrees F then take out your bird, rinse and pat it down w/paper towels. I used to make my own herb blend for seasoning, but I've discovered a really good commercial one called Famous Dave's Rib Rub (and it's cheaper). If you can't find that use a quality seasoned salt mixed with sage, garlic, onion, sugar, black pepper and paprika. (It's all about your personal taste, do what you want) Anyway, carefully separate the skin from the meat on the breast side of the chicken trying not to tear the skin, because that's what keeps it moist. Generously sprinkle your seasoning between the meat and the skin. I use several tablespoons for this. I also like to put several apple and sweet onion slices into the birds' cavity for flavor. Tie the legs together. I then inject a solution of chicken broth, melted butter and sage into the breasts and thighs (anywhere from 1/2 to 1 cup is good). Rub it down with butter and lightly salt, then place the bird breast side down on your rack and place in the middle of the smoker. This will allow the juices to accumulate where the meat is thickest. Let it go for about 4 hours, or until the internal temp reaches 170. Remove, cover, and let stand for at least a half hour before carving, then get ready for some of the juiciest, tastiest chicken you have ever eaten! This is one of my personal favorites, because it's an inexpensive item that can be easily transformed into something exceptional.