or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked chicken with sweet & hot rub
New Posts  All Forums:Forum Nav:

Smoked chicken with sweet & hot rub

post #1 of 7
Thread Starter 

Hey!

 

I am still trying out different smoke woods, but two things I learned by now: hickory gives you that hardcore smoke flavour, and nothing can beat cherry wood when it comes to that gorgeous mahogany colour it gives the meat.

 

 

So, here's my tryout mixing the two woods - those birds came out absolutely great!

 

4 hours smoking, started on 300F for the first hour, then lowered it down to 240F, and took it off on about 195F internal temperature.

 

Rub:

 

  • 1/2 cup brown sugar, packed
  • 1/2 cup sweet paprika, preferably smoked
  • 6 tbsp ground black pepper
  • 6 tbsp coarse or sea salt
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 4 tsp ground coriander seeds
  • 2 tsp cayenne pepper or chili powder

 

Enjoy!

post #2 of 7

Those birds look great man!  thumb1.gif  I mix hickory & cherry whenever I want the same result - works every time  :smile:

post #3 of 7
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

Those birds look great man!  thumb1.gif  I mix hickory & cherry whenever I want the same result - works every time  :smile:

 

Thanks, B!

 

Going to be my favorite, hands down!

post #4 of 7
Hey man, those birds look fabulous..... The color on them is awesome, man I'll bet they tasted amazing.... Well done, very well done.....beercheer.gif2thumbs.gif

Justin
post #5 of 7

Those do look absolutely beautiful! Cherry does magical things for chicken, and the addition of hickory is a great idea. I noticed you said 195˚f internal temp. You might try a bit lower for a more tender, juicy final product. Chicken's safe at 165˚ and the dark meat can go to 175˚ with no problems. Thanks for sharing!

post #6 of 7
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post
 

Those do look absolutely beautiful! Cherry does magical things for chicken, and the addition of hickory is a great idea. I noticed you said 195˚f internal temp. You might try a bit lower for a more tender, juicy final product. Chicken's safe at 165˚ and the dark meat can go to 175˚ with no problems. Thanks for sharing!

 

Thanks!

 

I tried the chicken on a lower temp, and I agree, there's more juiciness to that. But also these birds came out VERY tender and juicy. Let's just say I had no chance to take a photo of them carved - they were long gone before I went to get my camera :)

post #7 of 7

Nice job!  I'll agree with the comment that 195 is a high temp for chicken.

 

My personal preference is 160-165, but of course, if you've tried both and like the hotter temp, then enjoy!  :)  

 

It definitely looks good!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked chicken with sweet & hot rub