- 85 Posts. Joined 1/2010
- Location: Tulsa Oklahoma
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Got this for convenience and the ease of smoking at tailgates or events without pulling the stick burner. Smoked several meals on it now. While I was assembling the smoker, i saw the wood chip tray...
If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both...
I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people...
I received this smoker as a gift - it's the 30" model. I read in the forums here about some mods to improve functionality and I did them: installed a base and casters, added some insulation around...
I received the 38' Smoky Hollow with the glass door at Christmas, and have done about 5 smokes so far. The unit is roomy enough to do a 12+ lb. brisket and much more. After two smokes, I ordered a...
Chicken Rub ?post #1 of 153/27/10 at 9:37pmThread StarterI have a 7lb. chicken I am going to butterfly and smoke tomorrow.Getting tired of my usual rub I was wondering if any body would care to share there special chicken rub?
SmokingMeatForums.com Top Pickspost #2 of 153/27/10 at 10:11pmWell, I've done chicken that way, but I'm very new to making my own rubs and such. All the ones I did last year I used Mrs. Dash Grilling Blend for chicken. I rubbed it in good under the skin. Really good.post #3 of 153/27/10 at 10:41pmI use a bit of my rib rub mixed with some ground up "kickin Chicken" that I get from Sam's club or Walmart. I magic bullet them together, rub and smoke or grill. Nice flavour and some kick to it as well. (rib rub is tweaked Jeff's recipe)post #4 of 153/28/10 at 1:18amIn addition to the rub, I'd suggest putting the bird in a poultry brine and letting it sit overnight. The spices in the brine get absorbed quite nicely, and the extra rub you put on it prior to smoking, will just add that extra "oomph" of flavor.post #5 of 153/28/10 at 1:21ampost #6 of 153/28/10 at 1:24amIf you marinade in Italian dressing, be cautious with how long the meat sits in the marinade. If you let it sit for more than 24 hours you run the risk of the dressing actually starting to "cook" the meat. If that happens and you throw it on the smoker, you may end up with a dry piece of meat.
Otherwise, Italian dressing is a great marinade and tastes wonderful with chicken.post #7 of 153/28/10 at 2:07amNow I have used italian dressing on venison and other game meat but never on chicken. Now it does sound pretty good it seams alittle much but thats just me. I have been using the butt rub lately zi have found that the new Old Bay Rub is really good on yard bird too. I would also recommand using tip's slaughter house brine for your bird too. It's really good and low salt too.post #8 of 153/28/10 at 5:17amsince you live in tulsa there is a rub available you need. Bass Pro Shops and Ace westlake hardware stores carry Plowboys yardbird rub. also carry Plowboys bovine beef rub for briskit. It's very good stuff.post #9 of 153/28/10 at 12:27pmThread Starterpost #10 of 153/28/10 at 12:33pmI agree with the italian dressing, and I just use a shake of Tony Chachere's original creaole seasoning. Works great on chicken. Has just enough salt to give you crisp skinpost #11 of 153/28/10 at 6:14pmThread Starterpost #12 of 154/1/12 at 12:26pm
Smoke Farmer, I dug up a few more for your future consideration (these are all among our favorites here):
An all-in-one meal, or you could piece together just the chicken meat:
Scroll down on this page for two additional poultry rubs:
If you like it HOT:
Great smokes to ya!!!
Ericpost #13 of 154/1/12 at 12:36pmpost #14 of 154/1/12 at 12:44pmpost #15 of 154/1/12 at 12:58pmQuote:
OOPS!!!! Shoulda had my reading glasses on...LOL!!!!!!!!!!!!!!
- Chicken Rub ?
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