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Herb rubbed, smoked Chicken

post #1 of 8
Thread Starter 

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!

post #2 of 8
Looking gooood. Nice job
post #3 of 8
Tasty looking smoke!
post #4 of 8

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

post #5 of 8
Man iam curious too.....those look nice!drool.gif
post #6 of 8
Thread Starter 

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!:icon_lol:

post #7 of 8

Thanks for the link.  I tried some chicken today and used a lemon pepper blend and added some dried herbs....oregano and thyme

post #8 of 8
Thread Starter 
Looks delicious
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