My first attempt at doing chicken in my Bradley smoker was not that good. The skin was soft and flabby and I didn't care for the texture.
So, I did some research on the forum and tried to simplify the process. There was a good deal on a cut up chicken so I started with that.
I started by putting my regular rub on the chicken. Following is my current version (I mess with it from time to time):
Passing Wind Estate Rub
15 ml (1 tbsp) Kosher salt
15 ml (1 tbsp) Sugar
15 ml (1 tbsp) Brown sugar
5 ml (1 tsp) Onion powder
15 ml (1 tbsp) Chili powder
1.25 ml (1/4 tsp) Black pepper
65 ml (1/4 cup plus 1 tbsp) Paprika
5 ml (1 tsp) Garlic powder
I let it sit overnight in the fridge and then onto the racks in the Bradley.
I smoked it only for about 20 minutes at 250 F having read in my research on the site that chicken takes smoke faster. I then continued it at 250F F without smoke until the internal temperature was 150 on one of the thighs.
I then put it on my Weber Genesis grill over the lowest flame.
I gave it 5 minutes a side and then brushed with my homemade barbecue sauce:
Passing Wind Estate Barbecue Sauce
It turned out wonderful. Crispy skin with moist chicken. A nice smoke flavour.
In future attempts I intend to try brining and rubbing under the skin. However, I am really pleased with this attempt. It was very tasty.
So, I did some research on the forum and tried to simplify the process. There was a good deal on a cut up chicken so I started with that.
I started by putting my regular rub on the chicken. Following is my current version (I mess with it from time to time):
Passing Wind Estate Rub
15 ml (1 tbsp) Kosher salt
15 ml (1 tbsp) Sugar
15 ml (1 tbsp) Brown sugar
5 ml (1 tsp) Onion powder
15 ml (1 tbsp) Chili powder
1.25 ml (1/4 tsp) Black pepper
65 ml (1/4 cup plus 1 tbsp) Paprika
5 ml (1 tsp) Garlic powder
I let it sit overnight in the fridge and then onto the racks in the Bradley.
I smoked it only for about 20 minutes at 250 F having read in my research on the site that chicken takes smoke faster. I then continued it at 250F F without smoke until the internal temperature was 150 on one of the thighs.
I then put it on my Weber Genesis grill over the lowest flame.
I gave it 5 minutes a side and then brushed with my homemade barbecue sauce:
Passing Wind Estate Barbecue Sauce
1/2 cup Onion chopped 2 cloves Garlic chopped 1 tablespoon Butter or margarine 1/2 cup Water 1/4 cup White vinegar 1/4 cup Worcestershire Sauce 1/4 teaspoon Hot pepper sauce 1/4 teaspoon Black pepper 1/4 cup Brown sugar 2 teaspoon Chili powder | |
Instructions Saute onion and garlic in margarine until soft. Add the rest of the ingredients and simmer for 10 minutes. I gave a thin brushing for each side and another 5 minutes over low flame. 
I gave it a thick brushing of sauce on the meaty side and let it go over a low flame for another 5 minutes. 
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In future attempts I intend to try brining and rubbing under the skin. However, I am really pleased with this attempt. It was very tasty.
