While I wish I could give you the recipe for the rest of this meal, but I gave my word to the owner of the recipe he gave me for Jive Turkey N Waffles, that I would not give it to anyone. This is a take on that recipe using MY Rosemary & Thyme Smoked Chicken in place of turkey. If you want to see the episode from the Diner's Drive - Ins & Dives this recipe came from, check it out onFoodnetwork.com I have to say, this was the best bird I have ever tasted :)
Corinne’s Rosemary & Thyme Smoked Chicken
Brine your chicken for best results.
1 gallon of water
1 cup of coarse kosher salt
1 cup of brown sugar
I put mine in a pot at in the fridge over night.
Close or cover the container and place it in the fridge for about 4 hours or over night.
After the brining has finished, rinse the outside of the chicken with cold water to remove any residual salt.
Rub the entire chicken generously with EVOO.
Rub the chicken with your favorite Texas rub but add a little Rosemary & Thyme. Be sure to get some under the skin as well.
Set up your smoker for cooking at 250°F if possible. Pecan is the recommended wood for this chicken.
Once the smoker is ready, place the chicken on the grate breast side down.
Apply smoke for the entire time the chicken is cooking.
my 9 lb chicken took about 4 hours to get to reach 165°F.
Use a digital probe meat thermometer in the thickest part of the thigh or breast to monitor the meat temperature while it cooks.
Allow it to rest for 10 minutes or so before carving to allow the juices to redistribute throughout the meat.
Corinne’s Rosemary & Thyme Smoked Chicken
Brine your chicken for best results.
1 gallon of water
1 cup of coarse kosher salt
1 cup of brown sugar
I put mine in a pot at in the fridge over night.
Close or cover the container and place it in the fridge for about 4 hours or over night.
After the brining has finished, rinse the outside of the chicken with cold water to remove any residual salt.
Rub the entire chicken generously with EVOO.
Rub the chicken with your favorite Texas rub but add a little Rosemary & Thyme. Be sure to get some under the skin as well.
Set up your smoker for cooking at 250°F if possible. Pecan is the recommended wood for this chicken.
Once the smoker is ready, place the chicken on the grate breast side down.
Apply smoke for the entire time the chicken is cooking.
my 9 lb chicken took about 4 hours to get to reach 165°F.
Use a digital probe meat thermometer in the thickest part of the thigh or breast to monitor the meat temperature while it cooks.
Allow it to rest for 10 minutes or so before carving to allow the juices to redistribute throughout the meat.
