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need recipe

post #1 of 6
Thread Starter 
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?
post #2 of 6
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:

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.

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
post #3 of 6
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.
post #4 of 6
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.
post #5 of 6
Rock ON!....Thought I was the only one who did that gig!
post #6 of 6
The old stanby, and it always works. Try brushing on some sweet and sour sauce as your finishing it. Definitely an enhancement.
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