Smoked Chicken

September 12, 2009 § Leave a comment

Yes folks, finally a recipe for your smoker. And what could be better than smoked chicken. The one of the left is so happy  it’s waving!

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Let’s get started, shall we? (waving chickens..sheesh)

2  four pound chickens, rinsed and patted dry
RUB:
1 T. salt
1 T. dry cilantro
1 T. cumin
1 tsp. dry orange peel
1 tsp. dry lemon peel
1 T. pasilla chili powder
1/2 T. mexican oregano
1/2 T. onion powder
1/2 T. black pepper
1/2 tsp. granulated garlic
1 tsp. arbol chili powder
Mix all this together in a small bowl.

WATER BATH FOR SMOKER:
1 T. dry cilantro
1 T. red pepper
1 T. onion powder
1 T. garlic powder
1/4 cup white vinegar
Water to fill water bath container.

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Cut out back bone from each chicken with kitchen shears. Remove anything that looks disgusting, and wash.

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Turn breast side down on a cutting board, and smash flat. Pat dry with paper towels. Loosen the skin on the breast and legs by sticking your fingers in between the meat and skin to make little pocketssmokechicken5.

Put your rub into these pockets, and then rub some more all over the outside of your chickens. Now turn it over and put the rub all over the other side.

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Lay chickens breast side up on your smoker rack, and put into your smoker. No need to preheat.

Add your water bath and mesquite chips, and your ready to go.

Smoke at about 225 degrees farenheit, until chickens reach an internal temperature of 160 degrees farenheit.

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Remove chickens and let rest until you can handle them without burning your fingers. Cut into pieces and serve.

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