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Peterson Hickory smoked chicken

Discussion in 'Poultry' started by dan-0, Dec 15, 2005.

  1. I have experimented around quite a bit trying to find out how to perfect smoking the chicken-This homemade recipe of mine comes pretty dawgone close.

    Peterson Hickory smoked chicken

    2 pastured or free range chickens(thats just my preference)

    2 1/4 cups of salt(course salt seems like it works the best but any type will work.)

    Hot Sauce( your favorite brand)

    1 tablespoon Thyme

    1 tablespoon black pepper

    1 table spoon of tarragon

    soy sauce


    The night before you plan to smoke you need to make your brine.

    Add enough water to cover chickens in the container

    add salt and stir will to disolves

    Then add soy souce(add by feel-you dont have to be perfect)

    Add hot sauce(make sure you add plenty to get that flavor- a chicken can soak up a whole lot)

    Add herbs

    Stir brine well

    stick your chickens in the brine in the fridge and let soak over night

    Next day:

    Take chickens out and drain them well

    get that smoker fired up

    I use fresh cut Green hickory limbs but I rekcon that dried will work.
    Use plent of hickory-dont skimp

    When you get that smoker joker hot stik'em in

    Turn and baste with olive oil every couple of hours

    I dont use a thermomater to see if they are done or not- here how I tell
    Grab the chickens leg and lift-if it is done the leg will pull off the chicken


    ENjoy yall!

    Tell me what you think after you try it

  2. has anybody tried this yet?
  3. cheech

    cheech Master of the Pit OTBS Member

    Looks like something worth trying! I have some pork, and vension to smoke up first (I need to make room in the freezer) then I will give this a shot.