- Apr 16, 2014
- 15
- 10
I've tried smoking a whole chicken quite a few times by now. I'm always happy with the result but can't leave good enough alone. I always have to tinker with a good recipe while looking for perfection and I think I'm getting close. With this rub:
Chix Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1-2tsp Bell's Poultry Seasoning
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Combine all and season Chicken on all sides. Store in an airtight container.
and this basting sauce:
Pit Chix Basting Sauce
2C Apple Cider Vinegar
1C Olive or other Oil
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
2Lrg Egg Yolks
(from this thread http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys)
I didn't have time to brine the chicken, but personally, I don't think it's necessary. I guess my tastebuds are sensitive to salt or something. BUT...I did inject it with plain old butter. I've tried injecting with creole butter, seasoned brine, dry rub and butter, etc but the spices always clump up in pockets in the meat where injected. Not good in my book. So, taking this recipe (looks like its designed for grilling) and putting it on the smoker with a simple butter injection, I got this :
Its about 2 hours in on my 18.5" WSM (never any water in the pan - pointless to me) at 300f. Its getting close to 160f internal so I'm bumping it to 325f to make sure it gets crispy. Pictures of the finished product to follow
"Catherine, if this turkey tastes half as good as it looks, we're all in for a real treat!"
"Save the neck for me, Clark."
"Okay Eddie..."
Chix Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1-2tsp Bell's Poultry Seasoning
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Combine all and season Chicken on all sides. Store in an airtight container.
and this basting sauce:
Pit Chix Basting Sauce
2C Apple Cider Vinegar
1C Olive or other Oil
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
2Lrg Egg Yolks
(from this thread http://www.smokingmeatforums.com/t/121378/pit-chicken-aka-roadside-chicken-for-you-west-coast-guys)
I didn't have time to brine the chicken, but personally, I don't think it's necessary. I guess my tastebuds are sensitive to salt or something. BUT...I did inject it with plain old butter. I've tried injecting with creole butter, seasoned brine, dry rub and butter, etc but the spices always clump up in pockets in the meat where injected. Not good in my book. So, taking this recipe (looks like its designed for grilling) and putting it on the smoker with a simple butter injection, I got this :
Its about 2 hours in on my 18.5" WSM (never any water in the pan - pointless to me) at 300f. Its getting close to 160f internal so I'm bumping it to 325f to make sure it gets crispy. Pictures of the finished product to follow
"Catherine, if this turkey tastes half as good as it looks, we're all in for a real treat!"
"Save the neck for me, Clark."
"Okay Eddie..."
Last edited:
