Herb rubbed, smoked Chicken

Discussion in 'Poultry' started by chiefs smkhse, Jul 19, 2014.

  1. chiefs smkhse

    chiefs smkhse Newbie

    Started by brining for 24 hours, rinsed, dried and coated with a wet herb rub.  Then I smoked them for 4 hours at 225.  Awesome!

  2. elginplowboy

    elginplowboy Meat Mopper

    Looking gooood. Nice job
    chiefs smkhse likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking smoke!
  4. Hi, 

    I know this is from the summer but was curious on what you used for the rub for the chicken?  Also what wood would work best with the herbed chicken?  Thanks
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Man iam curious too.....those look nice!:drool
  6. chiefs smkhse

    chiefs smkhse Newbie

    I wish I could tell you that it was my secret recipe, but here's the link I used on-line:  http://bbq.about.com/od/rubrecipes/r/ble31107g.htm

    If you brine, LEAVE THE SALT OUT of the rub recipe.  I use Hickory Natural Lump Charcoal and Apple wood chunks. This recipe is great on all poultry.  Enjoy![​IMG]
  7. Thanks for the link.  I tried some chicken today and used a lemon pepper blend and added some dried herbs....oregano and thyme
  8. chiefs smkhse

    chiefs smkhse Newbie

    Looks delicious

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