Smoked Whole Chicken
Shout out to my hubby! Check out these beauties, my husband cooked these chicken by brining them overnight, he seasoned them and then smoked them with apple wood chips at 200 degrees in our smoker. They turned out moist and the flavor of the apple wood smoke and the seasoning was delicious!
BRINE:
1 gallon water
3/4 cup Kosher salt
2/3 cup soy sauce
1/3 cup granulated sugar
1/4 cup vegetable oil
Heat on the stove until dissolved, stirring constantly. Let cool and place in a large bag or container overnight in the refrigerator.
DRY RUB:
Salt, Pepper, paprika and onion powder. Sprinkle desired amount all over the chicken.
Smoking: Preheat smoker to 200 degrees. Place chicken in smoker and cook until thickest part of the chicken is 165º. About 2 1/2 hours.
Remove chicken and let rest for 20-30 minutes then serve.
http://www.InDianesKitchen.com
Thank you so much! 🥰
They look good. Cheers to your husbands culinary skills 👨🍳👍🏼🍻🍻
Thank you Randy!
Your welcome
Talented hubby! You two are a dynamic duo.
We just like to eat! 🤣 Thank you Sheree.
😎
Impressive
Thank you Derrick.
YES please Diane … share the recipe! We love anything chicken and this chicken looks mouthwatering!
I updated my post so it’s there now.
Yum! I hear from Berto’s side something about ‘a smoker for Christmas will be a good gift idea’ 😁. I like the soy sauce in there. Thanks to your husband for this recipe!
Sounds like the perfect gift for Christmas, you’re welcome!
They look delicious!
Thank you we love them!
Diane, this is the second with a recipe from a husband who cooks with a smoker. I am seriously thinking of giving Dom and smoker for Christmas! The other post was from Terrie Guara’s husband Les.
My husband doesn’t use his a lot but when he does everything is s good! I bet Dom would love one too.
Those are very plump birds!
Yes and they didn’t look that big when we got them. I think they picked up some of the brine because they sure were delicious. Thank you Dorothy!
Smoking poultry is so great. So I now bow to your husband, obviously the smoking god.
Thank you JC, he really enjoys smoking meat and it is always so good!
These look delicious. We do have a smoker and I would love to hear the details.
I posted it, enjoy!
These look beautifully delicious! Please do ask for and post the recipe. And thanks in advance!
I did an update and posted it on the original post for you, enjoy!
I will take a look!
Soon Terry will be sharing your blog or starting his own. They look delicious Diane!
He’s getting to be quite the cook. He gets frustrated if I try to take pictures while he cooks so I don’t usually post them. These chicken were so good I had to share them. Thank you Linda.
Tell Terry not to be shy. If you’ve got it, flaunt it! 🙂
Yum ! That’s all I got lol
Thank you!
those look GREAT. My BIL tried to smoke a turkey it came out black, needed a chainsaw to get through the skin but the meat was wonderful.
When they smoke brisket, ribs or pork butts the outside is always smoked black. They call it bark and it is a crispy layer of seasonings, it looks burnt but it’s not and is suppose to taste amazing and it seals in the juices. Turkey, however, I have never seen with a bark. I’m glad it turned delicious!
I don’t smoke larger pieces of meat. I would love too but I don;t trust my thermometer. I have no issues with ribs, chicken, fish, cabbage, corn, eggs. I normally don’t get a significnat layer of “bark.” Maybe I need to revisit my choices of seasoning.
Heck if it tastes good the way you are doing it who cares about the bark. I personally don’t care for the bark but I sure do like anything smoked, especially cat fish.
Thank you!