Smoked Chicken

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I haven't done much in the Smoker this summer. I feel like I want to develop new recipes. I gave chicken a go and have  some ideas for directions to go with it. This one was just split and seasoned with a rub, sprayed with oil to crisp the skin an hour before it was done.  It took two hours in all.   

Smoking Chicken Suggestions

If brining, use water, salt and brown sugar. Aromatics that could be added:  sliced oranges, peppercorns, rosemary, lemon juice, hot sauce and poultry seasoning.  

Chicken Brine recipe 1

2 C. water

1 C. kosher salt

1/2 C. sugar

1 T. black peppercorns

2 cl. garlic, minced

2 bay leaves

Substitutions or additions:  Apple juice, smoked cider, lager beer, lemon juice, BBQ seasoning, thyme  rosemary, garlic.

Bring ingredients to boil to dissolve and diffuse flavors. Cool to room temperature, add chicken & refrigerate at least 1 hour or up to 2 -24 hours. Pat dry, add desired seasonings.

Chicken Brine recipe 2  makes 3 12 qts.

3 quarts water

1 C. + 1T kosher salt Stir water, salt & pepper until mostly dissolved

1/2 C sugar Add rest of ingredients and refrigerate24-48 hours.

1 lar. carrot coarsely chopped

1 celery stalk, coarse chop .   Strain before using

1/4 med. yellow onion coarse chop

1/2 bunch fresh thyme

1/2 bunch flat-leaf parsley, torn in half

1 or 2 bay leaves

1 T whole black peppe corns

Dry rub will enhance flavor and create a delicious crust.  Popular rubs include garlic powder, onion powder, smoked or regular paprika, chili powder,  kosher salt,  black pepper, oregano, cayenne powder, cumin, brown sugar and thyme. Season lightly with rub.  Rub made for pork is also good with chicken.

Tying whole chicken with help it cook evenly.  You can smoke whole, half or individual chicken pieces.  Use halved chickens for more even cooking.   Cook time - depending  on smoking to temperature with thermometer is best but time guide is  whole @ 225  can take 3-4 hours.  breasts may be done in 45-90 minutes 

Smoke at 225-275 but is OK to go to 325-350. Use Apple or cherry wood  for milder, sweeter flavors or for more robust flavor use hickory.  Oak is a very versatile wood for smoking.

After an hour in the smoker, spray with fat (duck fat is good) to help it get a nice crispness.  Cook for another half hour.  Adding fat too soon can cause the skin to burn.

Let cooked meat rest for 10-20 minutes before cutting.

When cooking chicken by individual pieces, cook breasts to 165, dark meat to 175