Pecanwood Smoked Chicken
Ingredients
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Baste
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1 stick butter
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1/4 cup apple juice
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2 tsp brown sugar
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1 tsp garlic powder
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Rub
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2 tbsp paprika
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2 tbsp chili powder
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1 tbsp rosemary
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp salt
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2 tbsp black pepper
Cooking Instructions
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1
Cut chicken into halves and cut off extra fat
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2
Inject chicken with baste into each half slowly. Do not breach skin. Slowly inject until you feel resistance. Get all sections of meat as many times as possible.
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3
Apply rub to chicken and prepare smoker using peacon wood to 230-250 degrees.
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4
Smoke for 3 hours until internal temperature is 165. Baste and Flip every hour. Add rub if needed. If needed after 2 hours cover chicken with tin foil to avoid over smoking. When done let rest for 20 minutes.
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5
As a final step (depending on what you like and your smoker) I put it on the grill just for a few minutes to add
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