need recipe

[haglered]

We have decided to do some que for our monthly may banquet. In honor of Mother's Day the men are doing the cooking. We have decided to do brisket and 4 chickens. I have done Brisket before. My pastor wants to smoke chicken, which I have never done before. Does any one have any good recipes for good basic smoked chicken? Is it better to brine before smoking? What should I use for a rub, if any?

 

[pineywoods]

I really like smoked chicken but I do smoke it at higher temps otherwise the skin may not crisp up. I usually smoke at about 325 using apple chips. Many people do have good results at smoker temps in the 275 range tho. I find about any good rub works well on chicken. I like to brine the bird first and heres what I use

These are from Travcoman45 and are excellent for poultry
Slaughterhouse Brine, injection and spritz recipes:

Brine:
1 & 1/2 gal water
1/2 cup kosher or sea salt
1/2 cup dark brown sugar (I use Sugar in the Raw)
2 tsp garlic powder
2 tsp onion powder
2 tsp cajun spice
2 tsp celery salt

Mix all ingredients until dissolved and brine meat overnight. Rinse well before putting on the smoker.

Injection:
1/2 pkg. god seasonings italian dressing
2 tsp garlic powder
2 tsp celery salt
2 Tbsp melted butter
2 cups apple cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

 

[irishteabear]

If you want really easy and quick, use bottled Italian dressing as a marinade. I haven't served it to anyone yet who hasn't liked the chicken done that way.

 

[sumosmoke]

I'm a slaughterhouse brine/spritz fan, however regardless ... definitely brine or marinade the bird if you can, prior to smoking. The smoke enhances the flavors of the brine/marinade extremely well.

 

[slanted88]

Rock ON!....Thought I was the only one who did that gig!

 

[porked]

The old stanby, and it always works. Try brushing on some sweet and sour sauce as your finishing it. Definitely an enhancement.