Hi,
Just tried Jeff’s Honey Glazed Orange Smoked chicken, and was it ever good. The 3.9 lb. chicken was in the brine about 6 hours. I used Jeff’s dry rub and then smoked it at 230 - 245°F. Did not have orange wood, but used apple wood with ½ an orange and ½ an onion in the cavity. The remainder of the orange I squeezed onto the skin for moisture and flavour. The skin never did get crispy, even though I increased the temperature of my smoker to 300 -320°F, but the honey was very sticky and delicious.
I am new at smoking and find it difficult to maintain the temp. on my Master Forge smoker, but I will keep working at it.
A big thanks to Jeff and the email he sent me.
Just tried Jeff’s Honey Glazed Orange Smoked chicken, and was it ever good. The 3.9 lb. chicken was in the brine about 6 hours. I used Jeff’s dry rub and then smoked it at 230 - 245°F. Did not have orange wood, but used apple wood with ½ an orange and ½ an onion in the cavity. The remainder of the orange I squeezed onto the skin for moisture and flavour. The skin never did get crispy, even though I increased the temperature of my smoker to 300 -320°F, but the honey was very sticky and delicious.
I am new at smoking and find it difficult to maintain the temp. on my Master Forge smoker, but I will keep working at it.
A big thanks to Jeff and the email he sent me.
