SMOKE CHICKEN GRILL RECIPES

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HOW TO SMOKE CHICKEN - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips image

How to brine and butterfly a whole chicken, prepare it with my special rub/mayo mixture and then smoke the chicken to perfection.

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 15 minutes

Cook Time 150 minutes

Number Of Ingredients 8

1 Each Chicken (, Whole)
1 Cup Mayonnaise
1/4 Cup Jeff's original rub
1 Gallon Cold water
1 cup Coarse kosher salt
1 cup brown sugar ((dark or light))
1 stick butter ((melted))
2 TBS Jeff's original rub

Steps:

  • Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
  • Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
  • After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
  • Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
  • Mix together 1 cup of mayonnaise and 1/4 cup of Jeff's original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
  • Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
  • Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
  • Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
  • While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Jeff's original rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.
  • Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.
  • Carve the chicken and serve.

HOW TO SMOKE CHICKEN - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips image

How to brine and butterfly a whole chicken, prepare it with my special rub/mayo mixture and then smoke the chicken to perfection.

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 15 minutes

Cook Time 150 minutes

Number Of Ingredients 8

1 Each Chicken (, Whole)
1 Cup Mayonnaise
1/4 Cup Jeff's original rub
1 Gallon Cold water
1 cup Coarse kosher salt
1 cup brown sugar ((dark or light))
1 stick butter ((melted))
2 TBS Jeff's original rub

Steps:

  • Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
  • Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
  • After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
  • Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
  • Mix together 1 cup of mayonnaise and 1/4 cup of Jeff's original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
  • Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
  • Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
  • Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
  • While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Jeff's original rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.
  • Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.
  • Carve the chicken and serve.

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