Best 3 Smokemasters Smoked Chicken Recipes
**Smoked Chicken: A Journey of Flavor and Technique**
Succulent, smoky, and bursting with flavor, smoked chicken is a culinary delight that tantalizes the taste buds and captivates the senses. Whether you prefer the classic allure of a whole smoked chicken or the convenience of juicy smoked chicken breasts, this versatile dish offers a symphony of flavors that will leave you craving more. Embark on a culinary adventure as we unveil the secrets behind perfectly smoked chicken, guiding you through a collection of mouthwatering recipes that showcase the art of smoking. From selecting the right chicken and preparing it for the smoker to mastering the art of smoking and achieving that perfect smoky flavor, we've got you covered. So, fire up your smoker, grab your apron, and let's embark on a journey into the delectable world of smoked chicken.
SMOKEMASTERS SMOKED CHICKEN
Bob Lane of the Mozark Smokemasters won first place in the Poultry division at the Valley Fare Daze in Grain Valley, MO with this recipe. It is a delicious smoked chicken recipe that we have used time and time again! Prep time includes overnight marinating time.
Provided by Dine Dish
Categories Chicken Breast
Time 12h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse chicken with cold water and pat dry.
- Mix salad dressing and soy sauce in a bowl; strain.
- Inject chicken breasts, thighs and legs with salad dressing mixture.
- Sprinkle barbeque seasoning evenly over chicken.
- Place chicken in sealable plastic bag; seal bag.
- Marinate in the refrigerator for 8 hours or longer.
- Remove chicken from bag.
- Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes.
- Use hickory chips or apple wood in the smoker.
TEA SMOKED CHICKEN
This is smoked in a wok. Between the curing, steaming and smoking, you end up with a tasty chicken that is very moist and has a lovely firm texture. I usually find the breast meat too dry on a roast chicken, but not on this one! Good hot or cold. Prep time does not include marinating time.
Provided by graffeetee
Categories Whole Chicken
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
- Let cool and grind in a mortar and pestle.
- Rub the mixture all over the chicken, inside and out.
- Refrigerate overnight.
- Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful.
- Line a wok and its lid with heavy-duty foil.
- Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
- Heat the wok until the mixture begins to smoke.
- Pat the chicken dry and place on the rack.
- Cover the wok tightly and smoke the chicken for about 15 minutes.
- Remove from the heat and let the covered wok stand for another 30 minutes.
- Cut the chicken into serving pieces and brush with the sesame oil.
Nutrition Facts : Calories 662.5, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 2816.5, Carbohydrate 17.8, Sugar 17.6, Protein 51.3
EASY SMOKED CHICKEN
This chicken gets its flavor from the smoke of the hickory chips, so I don't baste with a barbecue sauce while cooking this recipe....feel free to add it if you think it's necessary. I do like to offer Recipe #248912 posted by Oolala when serving it. It's important to use skin on chicken halves because the chicken is cooked for a long period over indirect heat. I have the butcher at my grocery store cut whole chickens in half for me to make it easier on myself.
Provided by breezermom
Categories Whole Chicken
Time 3h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Soak your hickory chips for 6 hours (may soak overnight).
- Split the chickens if you didn't have your butcher do it for you. Combine the salt, paprika, and pepper; stir well. Sprinkle over the chicken on both sides.
- Combine the vegetable oil, vinegar, and hot sauce, stirring well. Set chicken and oil mixture aside.
- Prepare a fire in your grill; let burn until the coals are gray. Rake the coals to one end of the grill; put an old disposable foil pan on the other end of the grill. Pour water in it to make steam and keep your chicken nice and moist. Sprinkle the hickory chips over the hot coals.
- Place the chicken on the side of the grill over the pan with water in it. Place the lid on the grill. Grill over indirect heat 3 to 3 1/2 hours, or until done. Turn the chicken occasionally. Add hickory chips as needed to keep the smoke going. You may also need to throw a few pieces of charcoal in it to keep the fire going nice and hot. Baste the chicken with the oil mixture during the last hour of grilling time.
- Enjoy!
Tips:
- Choose the right chicken: For the best results, use a whole chicken that weighs between 3 and 4 pounds. A larger chicken will take longer to cook, and a smaller chicken may not have enough meat.
- Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat, and season the chicken with salt, pepper, and any other desired spices.
- Set up the smoker: Preheat your smoker to 225 degrees Fahrenheit. If you are using a charcoal smoker, add a few chunks of wood to the coals to create smoke.
- Smoke the chicken: Place the chicken in the smoker, breast-side up. Smoke the chicken for 2 to 3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest: Once the chicken is cooked, remove it from the smoker and let it rest for 10 minutes before carving.
Conclusion:
Smoking a whole chicken is a great way to enjoy a delicious and flavorful meal. By following the tips above, you can ensure that your smoked chicken turns out perfectly every time. Whether you are a beginner or an experienced smoker, smoking a chicken is a rewarding experience that is sure to please your family and friends.
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