Jeff's Apple Smoked Chicken in a Dish

Discussion in 'Grilling Chicken' started by bill scott, Aug 4, 2013.

  1. bill scott

    bill scott Fire Starter

    No apple. I used hickory and I have to say, "If you haven't tried this, you are in for a treat." Took about 2 hours at 250-260 degrees.

    I always have a problem getting the dark meat to 180 and keeping the white meat at 165. I need to work on that. In this case they both came out at about 168, That's okay because I can't stand dried up chicken, but this was amazing.

    Injected it with some Creole Cajun Butter, smeared it with mayo and put a generous layer of Jeff's rub on both top and bottom. I ate one leg and thigh and she will eat the white meat for dinner.

    Didn't baste the chicken. It didn't need it. I used the juice from the pan for gravy over the rice. It was good, but a little too greasy. Next time I will use it in the base to make flour gravy. Finished it off with a slice of my wife's cheesecake. Mmmmm, good.




     
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That looks delicious and great Qview!

    Disco
     
  3. Looks great. Next time put the pan drippings in the fridge for a little while. Then remove the grease from the top and then reheat.

    Happy smoken.

    David
     
  4. bill scott

    bill scott Fire Starter

    Thanks, David. Too late, darn-it. It's out in the woods somewhere. :)
     
     

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