Smoked chicken with sweet & hot rub

[edward36]

Hey!

I am still trying out different smoke woods, but two things I learned by now: hickory gives you that hardcore smoke flavour, and nothing can beat cherry wood when it comes to that gorgeous mahogany colour it gives the meat.

chicken3_web.jpg

• edward36
• Mar 30, 2014

So, here's my tryout mixing the two woods - those birds came out absolutely great!

4 hours smoking, started on 300F for the first hour, then lowered it down to 240F, and took it off on about 195F internal temperature.

Rub:

• 1/2 cup brown sugar, packed
• 1/2 cup sweet paprika, preferably smoked
• 6 tbsp ground black pepper
• 6 tbsp coarse or sea salt
• 4 tsp garlic powder
• 4 tsp onion powder
• 4 tsp ground coriander seeds
• 2 tsp cayenne pepper or chili powder

Enjoy!

 

[smoking b]

Those birds look great man! 

  I mix hickory & cherry whenever I want the same result - works every time 

 

[edward36]

 
Those birds look great man! 

  I mix hickory & cherry whenever I want the same result - works every time 

Thanks, B!

Going to be my favorite, hands down!

 

[Rafter H BBQ]

Hey man, those birds look fabulous..... The color on them is awesome, man I'll bet they tasted amazing.... Well done, very well done.....:beercheer: :2thumbs:

Justin

 

[mdboatbum]

Those do look absolutely beautiful! Cherry does magical things for chicken, and the addition of hickory is a great idea. I noticed you said 195˚f internal temp. You might try a bit lower for a more tender, juicy final product. Chicken's safe at 165˚ and the dark meat can go to 175˚ with no problems. Thanks for sharing!

 

[edward36]

 
Those do look absolutely beautiful! Cherry does magical things for chicken, and the addition of hickory is a great idea. I noticed you said 195˚f internal temp. You might try a bit lower for a more tender, juicy final product. Chicken's safe at 165˚ and the dark meat can go to 175˚ with no problems. Thanks for sharing!

Thanks!

I tried the chicken on a lower temp, and I agree, there's more juiciness to that. But also these birds came out VERY tender and juicy. Let's just say I had no chance to take a photo of them carved - they were long gone before I went to get my camera :)

 

[bgray]

Nice job!  I'll agree with the comment that 195 is a high temp for chicken.

My personal preference is 160-165, but of course, if you've tried both and like the hotter temp, then enjoy!  :)  

It definitely looks good!