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Jeff's Apple Smoked Chicken in a Dish

post #1 of 4
Thread Starter 

No apple. I used hickory and I have to say, "If you haven't tried this, you are in for a treat." Took about 2 hours at 250-260 degrees.

 

I always have a problem getting the dark meat to 180 and keeping the white meat at 165. I need to work on that. In this case they both came out at about 168, That's okay because I can't stand dried up chicken, but this was amazing.

 

Injected it with some Creole Cajun Butter, smeared it with mayo and put a generous layer of Jeff's rub on both top and bottom. I ate one leg and thigh and she will eat the white meat for dinner.

 

Didn't baste the chicken. It didn't need it. I used the juice from the pan for gravy over the rice. It was good, but a little too greasy. Next time I will use it in the base to make flour gravy. Finished it off with a slice of my wife's cheesecake. Mmmmm, good.

 

 

 

post #2 of 4

That looks delicious and great Qview!

 

Disco

post #3 of 4

Looks great. Next time put the pan drippings in the fridge for a little while. Then remove the grease from the top and then reheat.

Happy smoken.

David

post #4 of 4
Thread Starter 

Thanks, David. Too late, darn-it. It's out in the woods somewhere. :)
 

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